Directions:

1. Preheat oven to 350F. Line a 9x9 baking dish with parchment paper. Set aside
2. Combine sugar and eggs in a large mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the eggs and sugar. Add melted butter, continue to whip until light and fluffy.
3. Add vanilla extract. Mix. Add red food coloring. Mix. Finally add the vinegar.
4. Sift the flour, baking powder, baking soda, salt and cocoa powder. Fold the sifted dry ingredients into the batter. Set aside.
5. Next in a separate bowl whip the cream cheese, sugar, egg and vanilla extract until you achieve a smooth batter.
6. Remove 1/3 of the red velvet brownie batter and place into a piping bag.
7. Pour the remaining batter into the prepared dish. Top the brownie batter with the prepared cheesecake mixture.
8. Cut the tip of the piping bag and pipe a zig zag line of the batter on top of the cheesecake layer.
9. Use a knife or toothpick to swirl the two batters together.
10. Bake for 30-35 minutes or until a knife inserted into the center comes out clean.
11. Allow to fully cool before slicing. Enjoy!