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

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

Step 3: Add the sugar to the chocolate mixture and whisk until combined; the mixture will be thick and granular.

Step 4: Add the eggs and whisk thoroughly to combine.

Step 5: Stir in the red food coloring and vanilla extract gently at first, then more vigorously until the batter reaches your desired red shade.

Step 6: Add the cocoa powder and stir to incorporate.

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

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

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

Step 10: Drop spoonfuls of the cheesecake mixture over the brownie batter in the pan.

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

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

Tips & Variations

Use a large microwave-safe bowl to prevent overflow when melting chocolate and butter.

Adjust red food coloring gradually to reach your preferred hue without overpowering the batter.

For a unique twist, stir in white chocolate chips or pecans to the brownie batter before baking.

Try using cream cheese at room temperature to ensure a smooth cheesecake swirl.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute with any bittersweet or semisweet chocolate around 70% cocoa. Avoid milk chocolate as it may alter the fudgy texture and flavor.

How do I know when the brownies are done?

Insert a toothpick near the center; it should come out clean or with a few moist crumbs. Because these are thick brownies with cheesecake swirl, a moist crumb is normal and prevents overbaking.