1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. Make brownie batter: In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisk until combined.

3. Add dry ingredients: Stir in cocoa powder, flour, and salt. Mix until just combined.

4. Add red velvet ingredients: Stir in red food coloring, vinegar, and baking soda. The batter will become bright red and slightly bubbly.

5. Make cream cheese swirl: In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.

6. Assemble: Pour half of the red velvet batter into the pan. Dollop half the cream cheese mixture on top, then repeat layers with remaining brownie batter and cream cheese. Use a knife or skewer to gently swirl the cream cheese into the batter for a marbled effect.

7. Bake: 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

8. Cool: Let cool completely before cutting into squares.

Tips:
• For extra moistness, avoid overbaking.
• Serve with a dusting of powdered sugar or a dollop of whipped cream.

4. Coconut Brownies

Ingredients
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 tsp salt
1 cup shredded sweetened coconut (plus extra for topping)