Prep:

1. Preheat oven to 350°F (175°C)
2. Line 9×13-inch pan with parchment paper, creating overhang
3. Lightly spray parchment with cooking oil

For the Brownie Batter:

1. Mix dry ingredients:
   • Whisk flour, cocoa powder, baking powder, and salt
   • Set aside
2. Create wet mixture:
   • Cream butter and sugar until fluffy (3-4 minutes)
   • Add eggs one at a time, beating well after each
   • Mix in vanilla extract, red food coloring, and vinegar
3. Combine mixtures:
   • Gradually add dry ingredients to wet
   • Mix until just combined – avoid overmixing

For the Cream Cheese Swirl:

1. Beat together until smooth:
   • Softened cream cheese
   • Sugar
   • Egg
   • Vanilla extract

Assembly:

1. Layer in pan:
   • Pour 2/3 of brownie batter
   • Add dollops of cream cheese mixture
   • Top with remaining brownie batter
2. Create swirls:
   • Use knife to make figure-eight patterns
   • Don’t overwork the swirls

Baking:

1. Bake 30-35 minutes at 350°F
2. Cool completely before cutting

Success Tips:

• Watch for set edges and slightly soft center
• Let cool entirely for clean slices
• Don’t overbake – a few moist crumbs on toothpick is perfect