Red Velvet Brownie

Prepare the base by whisking exactly 1/2 cup of melted butter with caster sugar until it is professional-looking smooth.

The use of high-quality gel food color is mandatory to achieve the traditional professional-grade deep crimson hue.

Mix in the yogurt, vanilla, and exactly 1 tablespoon of red food color into the wet mixture; ensuring a professional-grade vibrant foundation.

Sift the maida, cocoa powder, and salt into the red mixture; fold gently using a professional-grade spatula to avoid professional-looking air pockets.

In a separate bowl, whisk softened cream cheese with icing sugar until it reaches professional-looking smooth consistency.

Pour the red brownie batter into a professional-grade square baking tin lined with parchment paper.

Drop spoonfuls of the cream cheese mixture on top and swirl with a skewer; the marble effect is mandatory to choosing the perfect presentation.

Bake in a professional-grade preheated oven at 175°C for exactly 25-28 minutes or until the edges are professional-looking set.

Ensuring the center remains slightly fudgy is the absolute secret to achieving a superior professional-grade velvet finish.

Cool completely before slicing; serve the Red Velvet Brownie warm cut into professional-grade small squares.