Let’s bake these beautiful brownies:

1. Preheat and Prepare Pan:

• Preheat oven to 350°F (175°C).
• Grease an 8×8-inch baking pan. Line it with parchment paper, leaving an overhang on two opposite sides to create a sling. Grease the parchment paper as well.

2. Make the Red Velvet Batter:

• In a large bowl, whisk together the melted (and slightly cooled) butter and granulated sugar until smooth.
• Whisk in the room temperature eggs one at a time, then whisk in the vanilla extract and red food coloring until evenly colored.
• Sift the cocoa powder, flour, and salt directly over the wet ingredients. Stir with a rubber spatula or wooden spoon just until combined. Do not overmix.
• Reserve about ¼ cup of this finished red velvet batter in a small separate bowl for the topping swirl. Set aside.

3. Make the Cream Cheese Filling:

• In a separate medium bowl, combine the softened cream cheese and ¼ cup granulated sugar.
• Beat with an electric mixer (or whisk vigorously by hand) until completely smooth and creamy.
• Beat in the room temperature egg and ½ teaspoon vanilla extract until just combined and smooth.

4. Assemble the Layers:

• Spread the main portion (not the reserved ¼ cup) of the red velvet batter evenly into the bottom of the prepared baking pan.
• Carefully pour the cream cheese filling evenly over the red velvet batter layer. Gently spread it to cover the brownie batter.

5. Swirl the Top:

• Drop small spoonfuls of the reserved ¼ cup of red velvet batter randomly over the top of the cream cheese layer.
• Insert the tip of a butter knife or a skewer into the batter layers. Gently drag it through the batters in swirling motions (like figure eights or S-shapes) across the pan to create a marbled effect. Don’t over-swirl, or the colors will become muddy.

6. Bake:

• Place the pan in the preheated oven.
• Bake for 28–32 minutes. The brownies are done when the edges are set, and a toothpick inserted into the center (through both layers) comes out with a few moist crumbs attached, but no wet batter. The cream cheese layer should look set, not liquid.

7. Cool Completely:

• Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan before slicing. This is crucial for the cream cheese layer to set fully and for clean cuts. Chilling them in the fridge for an hour after cooling can help further.

8. Slice and Serve:

• Once completely cool (and potentially chilled), use the parchment paper overhang to lift the entire brownie block out of the pan onto a cutting board.
• Slice into squares and serve. Enjoy!

Patience during cooling is key for perfect squares