Velvet Cheesecake Brownies (Printable Version)

# What You’ll Need:

01 - Softened 8 oz cream cheese.
02 - 1/2 teaspoon vanilla extract.
03 - 1/4 cup sugar.
04 - 1 large egg for the cheesecake swirl.
05 - 1/4 teaspoon salt.
06 - 1 1/4 cups regular flour.
07 - 2 teaspoons vanilla extract.
08 - 1 tablespoon red food dye.
09 - 3/4 cup melted unsalted butter.
10 - 1 cup plain sugar.
11 - 2 large eggs for the main batter.
12 - 1 teaspoon white vinegar.
13 - 1/4 cup plain cocoa (unsweetened).

# Steps To Make It:

01 - Let it finish cooling down all the way. Then you can slice it up.
02 - Toss it in the oven for about 25 to 30 minutes. Check the center sets up.
03 - Dollop the bit of batter you saved over the top. Swirl it in with a knife for a marbled look.
04 - Spread your creamy layer evenly across the brownie mix.
05 - Mix together cream cheese, sugar, an egg, and vanilla. Beat it all until it’s smooth and creamy.
06 - Scoop out about 1/4 cup of your brownie mix and set it aside. Pour the rest into your pan.
07 - Add in your cocoa, salt, and flour by sifting them over the wet stuff. Stir just enough until it’s mixed.
08 - Blend butter with sugar, then toss in eggs, vanilla, food coloring, and a splash of vinegar.
09 - Start by warming your oven up to 350 F. Line an 8 x 8 pan with some parchment paper.

# Extra Notes:

01 - You’ll get around 9 to 12 bars from this.
02 - Pop extras in the fridge. They’ll be fine up to 5 days.
03 - Vinegar makes the color pop and keeps things tender.
04 - Don’t want food dye? Just leave it out, no worries.

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