Preheat the oven to 350℉ and line an 8x8” square pan with parchment paper.
Add the cream cheese, sugar, egg, and vanilla extract to a mixing bowl and combine until very smooth. Set aside.
8 oz full fat cream cheese, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Sift together the flour, cocoa powder, and salt and push all lumps through. Set aside.
1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon kosher salt
In a large mixing bowl, add the sugar, eggs, vanilla, food coloring, and neutral oil and whisk vigorously (by hand) or on medium high speed (with a hand mixer) for 3-5 minutes until it gets fluffy.
1 ¼ cups granulated sugar, 3 large eggs, 1 tablespoon vanilla extract, 1-2 teaspoons red gel food coloring, ⅓ cup neutral oil
While whisking, drizzle in the melted butter, then add the vinegar.
½ cup unsalted butter, 2 teaspoons vinegar
Add the sifted flour and cocoa powder and fold it into the mixture using a rubber spatula. Don’t over mix.
Transfer ¾ of the batter to the prepared pan and spread evenly. Dollop the cream cheese all over, then spoon the remaining batter into the gaps. Use a butter knife to swirl the two batters together. Don’t over-swirl!
Bake for 35-45 minutes. The edges will look set but the center will still look slightly wobbly (but not sloshy) when the pan is tapped. Cool completely on a wire rack, then transfer to the fridge for 2-3 hours (uncovered).
Use the parchment paper to remove the brownies from the pan and place onto a cutting board. Cut the bars into 16 squares, then enjoy.