Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang on the sides for easy lifting later. Lightly grease the paper.

In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs, vanilla extract, and red food coloring, mixing until fully incorporated.

Sift the cocoa powder, flour, and salt directly into the bowl. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix—you want a rich, tender crumb, not cakey brownies.

In a separate bowl, beat the softened cream cheese and sugar together until smooth and lump-free. Add the egg and vanilla extract, and beat until creamy and fully blended.

Pour about ¾ of the red velvet brownie batter into the prepared pan and smooth it into an even layer.

Gently spread the cheesecake mixture on top, being careful not to mix the two layers too much. Dot the top with spoonfuls of the remaining brownie batter. Use a knife or toothpick to gently swirl the brownie batter into the cheesecake layer, creating a marbled effect.

Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs (not wet batter). Don’t overbake—these brownies should stay moist and fudgy.

Let the brownies cool completely in the pan on a wire rack. For cleaner cuts and more distinct layers, chill in the fridge for at least 30 minutes before slicing.

Use the parchment paper to lift the brownies from the pan. Slice into six generous squares. Serve plain or with a dollop of whipped cream, a dusting of powdered sugar, or a drizzle of chocolate sauce.