Ingredients:

  • 3/4 cup unsalted butter, melted and warm
  • 1 1/2 cups granulated sugar
  • 1/4 cup natural cocoa powder, sifted
  • 1 tablespoon vanilla extract
  • 2 teaspoons red food gel
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup granulated sugar for swirl
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract for swirl

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk the warm melted butter with 1.5 cups of granulated sugar. Whisk in the sifted cocoa powder to bloom the cocoa.
  3. Stir in the 1 tablespoon vanilla extract, red food gel, white vinegar, and salt until the color is uniform.
  4. Add the eggs one at a time, whisking vigorously after each addition until the batter is shiny and smooth.
  5. Gently fold in the all-purpose flour using a rubber spatula just until no white streaks remain. Do not over-mix.
  6. In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla until smooth.
  7. Spread the brownie batter into the prepared pan, reserving about 1/4 cup. Dollop the cream cheese mixture over the top, then dot with the remaining brownie batter. Use a knife to swirl the layers.
  8. Bake for 30 minutes. The edges should be set but the center should remain slightly soft.
  9. Allow to cool completely, then refrigerate for at least 3 hours to allow the fudge to set before slicing into squares.