Preheat your oven to 350°F (175°C) and grease the bottom and sides of an 8x8-inch baking pan using butter and line it with parchment paper.

Whisk together melted unsalted butter and granulated sugar until smooth. Add eggs one at a time, then mix in red food coloring, vanilla extract, and salt.

Sift together all-purpose flour and Dutch-process cocoa powder in a separate bowl. Fold this into the wet brownie mixture without overmixing.

In another bowl, beat cream cheese, egg, and granulated sugar until creamy and smooth to prepare the cheese swirl.

Pour half of the brownie batter into the prepared pan. Add spoonfuls of half the cream cheese mixture on top and swirl together. Repeat with remaining batter.

Bake for 35 to 40 minutes or until a toothpick comes out with a few moist crumbs. Cool completely in the pan on a wire rack.

Once cooled, lift the brownies out with the parchment overhang, slice into squares, and enjoy!