Red Velvet-Peppermint Swirl Brownies

Ingredients

• 4 oz bittersweet chocolate chopped
• 0.8 cup butter 
• 8 oz cream cheese softened
• 2  egg whites 
• 4 large eggs 
• 1.5 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 1 oz purple gel food coloring red
• 0.3 teaspoon peppermint extract 
• 0.1 teaspoon salt 
• 2.3 cups sugar divided
• 2 teaspoons vanilla extract divided

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• hand mixer
• aluminum foil
• microwave

Directions

1. Preheat oven to 35
2. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
3. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
4. Whisk in 2 cups sugar.
5. Add eggs, 1 at a time, whisking just until blended after each addition.
6. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in 1 1/2 cups flour and 1/8 tsp. salt.
7. Pour batter into prepared pan.
8. Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffy.
9. Add egg whites and remaining 1 tsp. vanilla, and beat until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.
10. Bake at 350 for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.