Brownies That Sleigh

Wash these down with some eggnog, and all is calm and bright.

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RED VELVET CHEESECAKE BROWNIES

MAKES 9 1 HR 20 MIN

BROWNIE BATTER

Cooking spray

1/2 cup (1 1/2 sticks) unsalted butter

4 oz. (113 g.) semisweet chocolate chips

1 cup (200 g.) granulated sugar

1/2 cup (107 g.) packed light brown sugar

2 large eggs

2 tsp. pure vanilla extract

1 tsp. (or more) red gel food coloring

1 cup (120 g.) all-purpose flour

3 Tbsp. unsweetened cocoa powder

1 tsp. kosher salt

CHEESECAKE BATTER

1 large egg

1 (8-oz.) pkg. cream cheese, softened

1/4 cup (50 g.) granulated sugar

Brownie Batter: Arrange a rack in center of oven; preheat to 350°. Line a 9" x 9" baking dish with 2 overlapping sheets of parchment, leaving a 2" overhang on all sides. Grease parchment with cooking spray.

In a large saucepan over medium heat, heat butter until melted and just starting to bubble. Add chips, reduce heat to low, and cook, stirring frequently, until melted, about 2 minutes. Remove from heat.

Using a rubber spatula, fold in granulated sugar and brown sugar. Using a handheld mixer on medium speed, add eggs, one at a time, beating to blend after each addition. Continue to beat until mixture is pale and fluffy, about 3 minutes more. Beat in vanilla and food coloring, adding more as needed until desired shade is reached.

In a medium bowl, whisk flour, cocoa powder, and salt. Add dry ingredients to egg mixture and fold in with spatula until just incorporated; do not overmix.

Cheesecake Batter: In a medium bowl, using handheld mixer on medium-high speed, beat egg, cream cheese, and granulated sugar until smooth.