Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking and make removing the brownies easier later.

In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring, mixing until fully combined and vibrant in color.

Stir in the cocoa powder, flour, and salt. Mix just until combined to avoid overworking the batter, which can make brownies less tender.

In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, then mix until the filling is silky and lump-free.

Pour most of the red velvet brownie batter into the prepared pan, reserving a few spoonfuls for the top. Spread the cheesecake mixture evenly over the brownie layer. Drop the remaining brownie batter on top and gently swirl it with a knife or toothpick to create a marbled pattern.

Place the pan in the oven and bake for 30–35 minutes, or until the edges are set and the center is slightly firm. The cheesecake layer should look lightly set but still creamy.

Allow the brownies to cool completely in the pan before slicing. This helps the cheesecake layer firm up and makes clean cuts easier.