Preheat the Oven:

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides to make it easy to lift the brownies out after baking.

Prepare the Red Velvet Brownie Batter:

In a large mixing bowl, whisk together the melted butter and sugar until smooth and well combined.

Add the eggs, vanilla extract, and red food coloring. Stir until the mixture is fully incorporated.

Sift the cocoa powder, flour, and salt into the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can affect the texture.

Make the Cheesecake Layer:

In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the egg and vanilla extract, and continue to beat until the mixture is free of lumps and fully combined.

Assemble the Brownies:

Pour about 3/4 of the red velvet brownie batter into the prepared baking pan, spreading it evenly into the bottom.

Carefully pour the cheesecake layer over the brownie layer, spreading it gently to the edges of the pan.

Drop spoonfuls of the remaining red velvet batter over the cheesecake layer. Use a knife or toothpick to swirl the red velvet batter into the cheesecake to create a marbled effect.

Bake:

Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). The cheesecake layer should be slightly golden around the edges.

Cool:

Let the brownies cool completely in the pan on a wire rack before removing them. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes to help the layers set.

Serve:

Once the brownies are cooled, slice them into squares. Serve them as is, or top with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent treat.