Red Velvet Cheesecake Brownies

In a mixing bowl, blend cream cheese, egg, vanilla extract, sour cream, cornstarch, and sugar until smooth using a blender.

Brown butter in a saucepan over medium-low heat, stirring frequently. Once it turns golden brown, transfer to a heatproof bowl.

Add cocoa powder, oil, vanilla, chopped chocolate, vinegar, and food coloring to the browned butter. Mix and let the mixture cool at room temperature for 15-20 minutes.

In another bowl, whisk eggs and light brown sugar for 4-6 minutes until the mixture turns into a light pale color.

Add powdered sugar and mix until fully combined.

Combine the egg mixture with the cooled browned butter mixture.

Add flour, salt, and chocolate chips to the batter. Mix until just combined, being careful not to overmix.

Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch pan with parchment paper.

Transfer half of the brownie mixture to the prepared pan.

Reserve 2-3 tbsp of the cream cheese mixture and add the rest on top of the brownie layer.

Top with the remaining brownie batter and add the reserved cream cheese mixture on top.

Create swirls with a skewer or chopstick.

Bake for 40-45 minutes or until the edges are golden and the center is slightly fudgy.

Let cool completely before cutting.