Step 1

Preheat the oven to 350 degrees F.

Step 2

Coat an 8-inch square baking pan with cooking spray. Cut two lengths of parchment paper, 8-inches wide and long enough to overhang the pan. Use the sheets of parchment to line the pan laying one piece over the other at 90 degrees.

Step 3

Sieve the flour, cocoa and salt into a bowl and use a whisk to combine.

Step 4

In a separate bowl, beat the slightly cooled melted butter and sugar together with a mixture until combined.

Step 5

Add the eggs and beat for 1-2 minutes until the mixture is thick and pale and the beaters leave a trail in the mixture.

Step 6

Add the vanilla extract, red food coloring and vinegar, then beat until combined.

Step 7

Stir the dry ingredients into the wet ingredients until fully combined. Transfer most of the batter into the prepared pan, reserving three tablespoons to make the swirl.

Step 8

To make the cheesecake filling, beat the cream cheese, sugar, vanilla extract, and egg together in a separate bowl until smooth.

Step 9

Top the brownie batter with spoonfuls of cheesecake filling, then spread over the top with an off-set spatula.

Step 10

To create the swirl, add 2 teaspoons of hot water to the reserved batter to loosen it. You can add one more teaspoon of water if you feel that your batter is still to thick to swirl.

Step 11

Drop teaspoons of the reserved batter onto the cheesecake layer and swirl the mixtures together with a skewer.

Step 12

Bake for 30-35 minutes until risen and slightly wobbly. A toothpick inserted in the center should come out with a few moist crumbs. Remove from the oven and place the pan on a cooling rack to cool completely.

Step 13

Once cooled, transfer to the refrigerator to chill for 2-3 hours or overnight.

Step 14

To cut into bars, use the parchment to lift the chilled brownie slab from the pan and transfer it to a cutting board. Dip a chef’s knife into hot water, wipe the blade dry and cut into 9 squares. For neat slices, dip and wipe the blade after each cut. Serve and enjoy.