Red Velvet Brownies

INSTRUCTIONS

1. Preheat the oven to 350°F. Lightly butter a 9x13 Pyrex Baking dish. Set aside.
2. In a mixer fitted with a paddle attachment, beat together the melted butter and sugar until combined, about 1 minute.
3. With the mixer on a low speed, carefully add the eggs one by one, beating thoroughly after each addition. Add the vanilla and continue mixing until combined.
4. With the mixer on a low speed, add the flour into the butter mixture in spoonfuls. Keep the mixer running on low, and add the salt, cocoa powder, and baking powder. Scrape down the sides of the bowl as necessary to ensure a batter without clumps.
5. Once the batter is combined, add red food coloring until your desire color is achieved. Scrape down the sides of the bowl as necessary. Pour the batter into the buttered baking dish and smooth with the back of a spatula. Reserve ¾ cup of the batter in a separate bowl that will be used to swirl the top.
6. Clean out the bowl of the stand mixer and replace the paddle attachment. Add the cream cheese and sugar. Beat until light and fluffy, about 3 minutes.
7. With the mixer on a low speed, add the eggs one at a time. Add the vanilla and continue mixing until no clumps are left.
8. Add pink food coloring, or very little of your red food coloring, until a nice pink color is achieved.
9. Spoon tablespoon-sized blobs of the cream cheese batter over the top of the brownie batter, leaving gaps between each spoonful. Add the same sized spoonfuls of the reserved brownie batter on top and in between large sections of the cream cheese batter.
10. Using a toothpick, skewer, or a small knife, swirl the batter to create an artistic effect. Do not overwork the swirls or the batter will combine and look muddy. Sprinkle with white chocolate chips.
11. Bake for 30-35 Minutes, or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool in the dish and then slice to serve. Enjoy!