Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a medium mixing bowl, whisk together the melted butter and granulated sugar until glossy. Add eggs, whisking until foamy. Mix in vanilla extract and red food coloring. Gradually fold in flour, cocoa powder, and salt until smooth.

Pour the brownie batter into the prepared pan and spread evenly.

In a separate bowl, blend cream cheese, sugar, and an egg until creamy and smooth to make the cheesecake swirl.

Drop dollops of the cream cheese mixture over the brownie batter and gently swirl with a butter knife.

Bake for 30–35 minutes, until a toothpick comes out with a few moist crumbs.

Allow brownies to cool completely in the pan before lifting them out and slicing into squares.