Instructions

1. Preheat the oven to 350 degrees. Spray a nonstick 8×8 baking pan. Line with parchment paper. Set aside.
2. To make the brownie layer: Melt the butter in a large microwave safe bowl for about 35 to 40 seconds. Add sugar to the melted butter and stir until sugar starts to dissolve . Whisk in eggs and whisk until mixture is light and fluffy. Add vinegar, 2 teaspoons vanilla extract and red food coloring. Next, add flour, baking powder, salt and cocoa. Mix until smooth but don’t overmix. Pour the brownie batter into the prepared pan, leaving ½ cup of batter for the top. NOTE: If you are adding raspberries to batter, sprinkle them over the top of brownie batter now.
3. To make the cheesecake swirl: With a hand-held mixer on medium speed, beat the cream cheese, ½ cup of sugar, egg, and ½ teaspoon vanilla in a medium size bowl until completely smooth, about 1 minute. Dollop spoonfuls on top of brownie batter. Drizzle the remaining brownie batter over the dollops of cream cheese mixture. With a knife or toothpick, swirl through the layers of the batter until you have a beautiful pattern.
4. Bake the brownies for 25 to 27 minutes or until a toothpick inserted in the middle comes out clean. (Be careful not to over bake) Allow the brownies to cool completely before cutting into squares. If you use parchment paper to line the pan, simply lift the brownies out of the pan with the paper to cool. I highly recommend lining your pan with parchment paper. It makes it much easier to lift out of the pan. Cover brownies and store them in an airtight container in the refrigerator for up to 6 days