Red Velvet Brownies

Preheat your oven to 175°C (350°F). Line a 20cm (8x8 inch) square metal baking pan with parchment paper, leaving a 5cm (2 inch) overhang on two opposite sides for easy brownie removal after baking. Use the reserved 1g (1/4 tsp) of softened butter to lightly grease any exposed pan sides not covered by parchment to prevent sticking.

Place 113g of the unsalted butter and chopped 70% dark chocolate in a heatproof glass bowl set over a small pot of gently simmering water (double boiler setup, ensure no water touches the bottom of the bowl). Stir constantly with a silicone spatula over medium-low heat for 3-4 minutes until the mixture is fully melted and glossy smooth. Remove the bowl from heat and let it cool for 5 minutes at room temperature.

Whisk the granulated sugar into the cooled melted chocolate mixture until fully combined. Add the room-temperature eggs one at a time, whisking vigorously for 30 seconds after each addition to fully incorporate. Stir in 5ml (1 tsp) of the vanilla extract, red food coloring, and fine salt. Sift the all-purpose flour and unsweetened cocoa powder over the wet mixture, then fold gently with a spatula just until no dry flour streaks remain—do not overmix, as this will create tough, cakey brownies.

In a separate medium bowl, add the room-temperature full-fat cream cheese. Beat with an electric hand mixer on medium speed for 2 minutes until completely smooth, with no visible lumps. Add the sifted powdered sugar and remaining 2.5ml (1/2 tsp) of vanilla extract, then beat on low speed for 1 more minute until the mixture is creamy and fully combined.

Pour 2/3 of the red velvet brownie batter into the prepared pan, spreading it into an even, smooth layer with an offset spatula. Dollop tablespoon-sized spoonfuls of the cream cheese mixture evenly across the top of the red base layer, then pour the remaining 1/3 of the red brownie batter over the cream cheese in random, uneven dollops. Drag a clean butter knife through the layers in slow, wide zig-zag motions to create a swirled marbled pattern—do not over-swirl, as this will blend the colors completely instead of creating distinct streaks.

Place the pan on the middle rack of the preheated oven and bake for 28-30 minutes at 175°C (350°F). The brownies are done when the edges are fully set and the center jiggles just slightly; a toothpick inserted 2cm (1 inch) from the pan edge will come out with moist, fudgy crumbs, not wet batter. Let the brownies cool completely in the pan on a wire rack for 45 minutes, then use the parchment overhang to lift the entire slab out of the pan and cut into 9 equal squares.