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1
Preheat oven to 350 degrees. Line an 8-inch square cake pan with parchment paper, leaving a 1-inch overhang on all sides, and lightly grease with nonstick cooking spray.
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2
In a small heatproof bowl, melt the butter and chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes.
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3
In a large bowl, whisk to combine 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and enough red food coloring to turn mixture deep red.
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4
Add chocolate-butter mixture and stir until smooth.
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5
Add flour and 1/2 teaspoon salt; stir until just combined and no streaks of dry ingredients remain. Batter should be dark red. Add additional food coloring if necessary.
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6
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, remaining 1/3 cup sugar, remaining egg, remaining 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth.
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7
In a checkerboard pattern, place spoonfuls of brownie and cheesecake batters into prepared pan. Using a butter knife or skewer, swirl to create a marbled effect.
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8
Transfer to oven and bake until brownies are set and edges are lightly browned, about 40 minutes.
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9
Cool completely on a rack and transfer to refrigerator until well-chilled, at least 2 hours and up to three days in advance.
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10
Cut into 9 squares and serve.
