Swirled Red Velvet Peppermint Brownies

Preheat oven to 350 F. Line a 9 x 13 baking dish with aluminum foil (make sure foil hangs over two sides of the pan—you’ll use it as a handle to remove the brownies when done) and spray with non-stick spray. Set aside.

In a large microwave-safe bowl microwave chocolate and butter together in 45-second intervals until butter melts. Stir until smooth. Whisk in two cups of sugar. Add eggs one at time, mixing after each addition. Add in peppermint extract, half of the vanilla extract and a few drops of food coloring (until you reach your desired color). Carefully stir in the first listed amount of flour and salt. Pour batter into prepared baking pan.

In the bowl of a stand mixer using paddle attachment beat cream cheese until smooth. Add remaining 1/4 cup of sugar and beat until fluffy. Mix in egg whites and remaining half of the vanilla. Add the second listed amount of flour and combine.

Drop the cream cheese mixture by spoonfuls onto the top of the brownie mixture and swirl with a knife. Smooth the top. Sprinkle brownies with peppermint bits.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs.

Let brownies sit in pan on a cooling rack for 1 hour. Lift brownies from pan using foil. Gently remove foil before cutting brownies into squares.

Recipe adapted from Southern Living.