• Prep the Pan and Oven

  Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper for easy removal. This tiny step makes cutting those perfect squares a breeze later.
• Make the Brownie Batter

  In a bowl, whisk together flour, cocoa powder, and sugar until evenly mixed. Add melted butter, eggs, vanilla extract, and red food coloring. Stir gently until the batter turns thick, glossy, and completely red. It should feel dense but pourable—like molten velvet.
• Create the Cheesecake Layer

  In a separate bowl, beat cream cheese until smooth and creamy (no lumps allowed). Add powdered sugar and the extra egg, mixing until velvety. This mixture should spread easily but hold its shape.
• Layer It Up

  Spread half of your red velvet brownie batter into the pan. Dollop the cheesecake mixture over it, smoothing gently with a spatula. Spoon the remaining brownie batter on top, then use a butter knife to swirl the two layers together for that classic marbled look.
• Bake to Perfection

  Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). The top should look slightly glossy, and the edges just set. Let them cool in the pan for 10 minutes, then lift out carefully and cool completely before cutting.

Quick Check: If the center still jiggles when you tap the pan, give it 3–5 more minutes.