Red Velvet Cream Cheese Brownies

1/2 cup butter 2-oz dark chocolate, coarsely chopped

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 tsp red food coloring

2/3 cup all purpose flour

1/4 tsp salt

8-oz cream cheese, room temperature
1/3 cup sugar
 1 large egg
1/2 tsp vanilla extract
Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease. In a small, heatproof bowl, melt butter and chocolate together. Stir  with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red  food coloring. Add in the chocolate mixture and stir until  smooth.  Batter should be red. Add flour and salt into the bowl and stir until  everything is just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.
Prepare cheesecake mixture.
 In a medium bowl, beat cream cheese, sugar,  egg and vanilla extract  until smooth. Drop in dollops onto prepared  brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife  inserted into the cheesecake mixture should come out clean and the edges  will be lightly browned.
Cool in the pan completely before slicing and serving. You may want to save some for later, because they will be gone before you know it.
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