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Ingredients
Scale
- 2/3 cup Unsalted Butter, softened
- 1 1/3 cup Caster Sugar (divided)
- 2 tsp Vanilla Extract (divided)
- 1 tsp Red Food Coloring
- 4 Large Eggs
- 1/4 cup Cocoa Powder
- 1 cup All-Purpose Flour
- 1 tsp White Wine Vinegar
- 1 cup Full-Fat Cream Cheese, softened
- 1 Egg Yolk
Instructions
- Preheat the oven to 350°F (180°C) and line a 9×9 inch baking tin with parchment paper.
- Beat together the softened butter and 1 cup of caster sugar until creamy.
- Mix in 2 tsp of vanilla extract and 1 tsp of red food coloring.
- Add eggs one at a time, beating well after each addition.
- Sift in cocoa powder and flour, then add white wine vinegar and mix gently.
- In another bowl, combine cream cheese, remaining sugar, 1 tsp vanilla, and egg yolk, and beat until smooth.
- Pour 90% of the brownie batter into the lined tin, dollop with cream cheese mixture, and top with remaining brownie batter.
- Swirl the mixtures together, then bake for 28-35 minutes.
- Let cool for 20-30 minutes in the tin before transferring to a wire rack.
Notes
Use room temperature eggs for better mixing.
Avoid overmixing the brownie batter for a fudgier texture.
Adjust the amount of red food coloring for desired intensity.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg