Red Velvet Cheesecake Swirl Brownies

Chewy moist decadent red velvet brownies swirled with cheesecake.
Ingredients
Red Velvet Brownies
2 large eggs
12 cup 8 Tbsp 113g unsalted butter
1 cup 200g granulated sugar
2 teaspoons pure vanilla extract
14 cup 21g unsweetened cocoa powder
18 teaspoon salt
1 and 12 teaspoons red gel food coloring
34 teaspoon white vinegar
34 cup 94g allpurpose flour spooned leveled
Cheesecake Swirl
8 ounces 226g fullfat brick cream cheese softened to room temperature
14 cup 50g granulated sugar
1 egg yolk
12 teaspoon pure vanilla extract

Instructions
Preheat the oven to 350F 177C. Spray an 8inch square baking pan with nonstick spray. Set aside.
Make the brownie layer first In a small bowl beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar 2 teaspoons vanilla extract cocoa powder salt food coloring and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan leaving about 34 Tablespoons for the top.
Make the cheesecake swirl With a handheld mixer on medium speed beat the softened cream cheese 14 cup sugar egg yolk and 12 teaspoon vanilla in a medium bowl until completely smoothabout 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers as best you can both layers are pretty thick creating a swirl pattern.
Bake the brownies for 2830 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.