Ingradient

1/2 cup butter

2 ounces dark chocolate, coarsely chopped

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 teaspoons red food coloring

2/3 cups all-purpose flour

1/4 teaspoon salt

8 ounces cream cheese, room temperature

1/3 cup sugar

1 large egg

1/2 teaspoon vanilla

Directions

1) Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.

Prepare the chocolate layer:

2) In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.

3) In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring.

4) Add in the chocolate mixture and stir until smooth. Batter should still be red. If a brighter red is desired, add an additional 1/2 tsp food coloring.

5) Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.

6) Pour batter into prepared pan and spread into an even layer.

Prepare the cheesecake layer:

7) In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth.

8) Drop in dollops onto prepared brownie batter.

9) Gently swirl two batters with a butter knife.

10) Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

11) Cool in the pan completely before slicing and serving. Brownies can be refrigerated, covered, for several days.

Note: Don’t be lazy like me and just break apart your chocolate. When the recipe says to coarsely chop that bad boy, just do it. It will save you a lot of additional stirring and reheating.

While these brownies were smooth and rich and decadent, I would have absolutely no problem eating more than one of these. I’m pretty sure that means this is a bomb diggity brownie. Get at this before the holidays are really really over, but if you don’t, I’m sure your friends will not hold this against you.