Ingredients
- 1 stick Land O Lakes unsalted butter, softened
- 2 oz. Baker’s bittersweet chocolate, chopped
- 1 c. Domino sugar
- 2 lg. Eggland’s Best eggs
- 1 t. McCormick vanilla
- 2 t. red food coloring
- 2/3 c. Gold Medal all-purpose flour
- 1/4 t. Morton salt
- 8 oz. Philadelphia cream cheese, softened
- 1/3 c. sugar
- 1 lg. egg
- 1/2 t. vanilla
Preparation
Step 1
Preheat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil and lightly grease. In a small heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla and red food coloring. Pour in the slightly cooled butter and chocolate mixture and whisk until combined. Add flour and salt and stir until everything is just combined with no streaks of flour remaining.
Pour into prepared pan and smooth top with spatula.
In a medium bowl, beat the cream cheese, sugar, egg and vanilla with a hand mixer on medium speed until smooth. Drop by tablespoonfuls onto prepared red brownie batter. Gently swirl the two batters with a butter knife.
Bake for 35-40 minutes until cheesecake brownies are just set. Cool in the pan completely before slicing and serving.