2 large eggs
1/2 cup (110g) unsalted butter
1 cup (200g) granulated sugar
2 teaspoons vanilla extract or essence
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon liquid red food colouring (not more n can be substituted with beet juice then add 3 to 4 tbsp of reduced juice)
3/4 teaspoon white vinegar
3/4 cup (95g) all-purpose flour (spoon & levelled)
Cheesecake Swirl (for that beautiful scrumptious creamy crunchy top)
225g cream cheese, softened
1/4 cup (50g) granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
Preheat the oven to 350°F (around 175°C). Spray or coat a baking pan (ideally 8×8) if not anything will do just make sure you adjust the cooking time accordingly, with oil or butter n coat with baking paper on all sides.
Make the brownie layer first: In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second intervals until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food colouring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not over-mix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
Make the cheesecake swirl: With a egg beater on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. It should still be fudgy coz it is a brownie after all!!