Swirled chocolate cream cheese bars (Printable Format)

Rich chocolate red velvet brownies with a creamy cheesecake swirl on top - the perfect combo of two classic desserts in one beautiful treat.

# What You'll Gather:

→ For the Red Velvet Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring (gel food coloring works best for vibrant color)
06 - 1/3 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt

→ For the Cheesecake Layer

09 - 8 oz cream cheese, softened to room temperature
10 - 1/4 cup granulated sugar
11 - 1 large egg, at room temperature
12 - 1/2 teaspoon vanilla extract

# Step-by-Step Instructions:

01 - Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to help you lift the brownies out later. If you don't have parchment, just lightly grease the pan with butter or cooking spray.
02 - In a medium bowl, combine the melted butter and 1 cup of sugar, whisking until well blended. Add the 2 eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until you have a smooth, vibrant red mixture. Don't be alarmed by how bright it looks – it will darken as it bakes!
03 - Sift the cocoa powder into the wet ingredients to avoid lumps, then add the flour and salt. Mix gently just until combined – overmixing will make your brownies tough. The batter will be thick and rich with a deep red color.
04 - Pour most of the red velvet batter into your prepared pan, but remember to reserve about 1/4 cup for creating the swirl on top later. Spread the batter evenly in the pan using a spatula or the back of a spoon.
05 - In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the 1/4 cup sugar and mix until well combined. Beat in the egg and vanilla extract until the mixture is completely smooth. If there are any lumps, keep beating until they disappear.
06 - Carefully spread the cream cheese mixture over the red velvet layer in the pan. Try to get it as even as possible without mixing it into the red velvet batter below. Then, take your reserved red velvet batter and dollop it by spoonfuls over the top of the cream cheese layer.
07 - Use a butter knife or a toothpick to create beautiful swirls in the top layers. Insert the knife about 1/2 inch into the batter (not all the way to the bottom) and gently swirl in figure-eights or loose spirals. Don't overdo it – a few swirls will create the prettiest pattern.
08 - Place the pan in your preheated oven and bake for 30-35 minutes. You'll know they're done when the edges are set and slightly pulling away from the sides of the pan, but the center still looks slightly soft. A toothpick inserted in the center should come out with a few moist crumbs (not wet batter).
09 - Let the brownies cool completely in the pan on a wire rack. For the cleanest cuts, refrigerate for at least an hour before slicing. Use the parchment paper overhang to lift the brownies out of the pan, then cut into 16 squares. Store any leftovers in an airtight container in the refrigerator, where they'll keep for up to 5 days.

# Important Tips:

01 - These brownies combine the classic flavors of red velvet cake with creamy cheesecake for a dessert that's as beautiful as it is delicious. The swirled top makes them perfect for holidays like Valentine's Day or Christmas.
02 - For best results, make sure all refrigerated ingredients are at room temperature before beginning. This ensures your batter will be smooth and will bake evenly.

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