First things first. Preheat your oven to 350°F (175°C). This step is crucial as it ensures the brownies bake evenly. Grease an 8x8-inch pan or line it with parchment paper, letting the paper hang over the edges for easy removal later.

In a mixing bowl, combine the melted unsalted butter with granulated sugar. Whisk until smooth. Then, add the beaten eggs and the vanilla extract, mixing well. For an eye-catching hue, add the red gel food coloring and stir until the mix turns a vibrant shade of red.

Next, incorporate the flour, cocoa powder, sea salt, cinnamon, and apple cider vinegar into the mixture. This step is all about blending the dry and wet ingredients to achieve a velvety texture. Set this mix aside.

In another bowl, beat the softened cream cheese using an electric mixer. Add in the sugar and continue mixing until creamy and smooth. Toss in the egg and vanilla extract, blending until you achieve a consistent texture.

Pour half of the red velvet mixture into the prepared pan. Spread it evenly, creating that even layer of deliciousness. Now, slowly pour in the cream cheese mixture over the red velvet layer. Use a spatula to smooth it out—this will create a beautiful marbled effect. Lastly, pour the remaining red velvet batter on top. Don’t worry about making it perfect; the imperfectly swirled finish adds character!

Place the pan in the oven and bake for around 25-30 minutes. You’ll know they are done when the edges look set, and a toothpick inserted in the center comes out with a few moist crumbs. Remember, overbaking can lead to dry brownies, so keep a watchful eye.

Once out of the oven, let the brownies cool in the pan for about 15-20 minutes. Use the parchment paper to lift them out and onto a wire rack for further cooling. Once they’ve cooled completely, slice them into squares!