½ cup unsalted butter, melted and slightly cooled

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon red gel food coloring (or 2 teaspoons liquid red food coloring)

1 teaspoon distilled white vinegar

2 teaspoons vanilla extract

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon salt

For the Cream Cheese Swirl:

1 cup block-style cream cheese, room temperature

1 large egg, room temperature

¼ cup granulated sugar

½ teaspoon vanilla extract

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Preheat oven to 350 °F (175 °C) and line an 8×8-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, and salt.
In a large bowl, whisk melted butter and sugar until glossy. Add eggs and whisk until fluffy. Stir in food coloring, vinegar, and vanilla extract.
Gently fold the dry ingredients into the wet mixture until just combined. Reserve ¼ cup of the batter for swirling.
Pour the remaining batter into the prepared pan and spread evenly.
In another bowl, beat cream cheese until smooth. Add sugar, vanilla, and egg, and mix until creamy.
Spread the cheesecake mixture over the brownie batter. Dollop the reserved brownie batter on top and swirl gently with a knife or skewer.
Bake for 28–30 minutes, or until the center is set. Let cool completely before slicing.

For a more natural look, omit the food coloring.
Add ½ cup white chocolate chips or chopped pecans for extra texture.
Use Dutch-processed cocoa for a richer chocolate flavor.
Double the recipe for a 9×13-inch pan.
Store in an airtight container in the fridge for up to 7 days, or freeze for up to 2 months.