Ingredients

3/4 cup unsalted butter (diced into large cubes)

4 ounces 72% bittersweet chocolate (coarsely chopped)

2 cups granulated sugar

4 large eggs

1 ounce red food coloring (or as needed for desired shade)

2 teaspoons vanilla extract

1/3 cup unsweetened cocoa powder (sifted if lumpy)

1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

2 large egg whites

8 ounce package cream cheese (very well softened)

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Instructions

Step 1: Preheat oven to 350°F. Line a 9×13-inch pan with heavy-duty aluminum foil if desired for easier cleanup, and spray with cooking spray. Set aside.

Step 2: In a very large microwave-safe bowl, combine cubed butter and chopped chocolate. Heat on high for 90 seconds or until butter is melted and chocolate can be stirred smooth. If needed, heat in additional 15-second bursts.

Step 3: Add sugar to the melted chocolate mixture and whisk until combined. The mixture may look thick and granular.

Step 4: Whisk in the eggs until fully incorporated.

Step 5: Add red food coloring and vanilla extract. Gently whisk to combine, adding more food coloring to reach your desired shade of red.

Step 6: Stir in cocoa powder until evenly incorporated.

Step 7: Add flour and salt, stirring until just combined. Pour the batter into the prepared pan and set aside.

Step 8: For the cream cheese swirl, beat egg whites, softened cream cheese, sugar, and vanilla extract on high with a handheld mixer for about 5 minutes, until smooth and fluffy.

Step 9: Add flour to the cream cheese mixture and beat just until incorporated.

Step 10: Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter.

Step 11: Use a knife to gently swirl the cream cheese into the brownie batter, creating a marbled effect.

Step 12: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 30 minutes and rotate the pan halfway through for even baking.

Tips & Variations

If you prefer a deeper red color, add food coloring gradually until you achieve the shade you like.

Use a quality bittersweet chocolate for richer brownies.

For easier cleanup, lining the pan with foil saves time and effort.

Try swapping the vanilla extract in the cream cheese swirl for almond extract for a subtle twist.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, unsweetened cocoa powder is standard for this recipe to balance sweetness, but you can use regular cocoa powder. Just adjust sugar slightly to maintain the desired sweetness.

Do I have to use red food coloring?

Red food coloring creates the signature look of red velvet brownies, but if you prefer, you can omit it and make classic chocolate cheesecake brownies instead.