Red velvet cheesecake brownies

Ingredients

• For the red velvet brownie layer — 3/4 cups (94g) all purpose flour
• For the red velvet brownie layer — 3 tbsp (24g) natural cocoa powder
• For the red velvet brownie layer — 1 cup (227g) unsalted butter
• For the red velvet brownie layer — 1/2 (100g) cup light brown sugar
• For the red velvet brownie layer — 1 3/4 (210g) cup powdered sugar
• For the red velvet brownie layer — 3 large eggs,room temp
• For the red velvet brownie layer — Pinch of salt
• For the red velvet brownie layer — 1 tsp vinegar
• For the red velvet brownie layer — 1 1/2 tsp gel red food coloring
• For the red velvet brownie layer — 3 tbsp (41g) olive oil
• For the red velvet brownie layer — 3/4 cup (120g)semi sweet chocolate chips.
• For the red velvet brownie layer — 1/3 cup (54g) semi sweet chocolate, chopped
• For the red velvet brownie layer — 1 tsp vanilla extract.
• For the cheesecake layer — 8oz cream cheese, room temp
• For the cheesecake layer — 1/4 cup (50g) granulated sugar
• For the cheesecake layer — 1 tsp cornstarch
• For the cheesecake layer — 1/2 tsp vanilla extract
• For the cheesecake layer — 2 tbsp sour cream, room temp
• For the cheesecake layer — 1 large egg, room temp

Instructions

1. Preheat oven to 350°F. Grease and line an 8x8 inch pan with parchment paper.
2. For the cream cheese layer : In a mixing bowl, blend cream cheese, egg, vanilla extract, sour cream, cornstarch, and sugar until smooth using a blender.
3. Prepare Brownie Layer
4. Brown butter in a saucepan over medium-low heat, stirring every 10 seconds. Once it turn golden brown, transfer to heatproof bowl.
5. Add cocoa powder, oil, vanilla, and chopped chocolate, vinegar and food color. Mix and let the mixture cool at room temperature for 15-20 minutes.
6. In another bowl Whisk eggs and light brown sugar (for 4-6 minutes) until dissolved and mixture turns into a light pale color.
7. Add powdered sugar and mix fully combined (1-2 minutes).
8. Combine egg mixture with browned butter mixture, mix until combined.
9. Add flour and chocolate chips to the batter. Mix until just combined, being careful not to overmix at this stage.
10. Transfer half of the brownie mixture to the prepared pan. Reserve 30g / 2-3 tbsp of the cream cheese mixture; add the remaining mixture on top of the brownie layer.
11. Top with the remaining brownie batter; add the reserved cream cheese mixture. Make swirls.
12. Bake for 40-45 minutes or until the edges are golden and the center is slightly fudgy.
13. Let cool completely before cutting.