1st, in the written directions, you write "red velvet cake mix". No where do I see that you have included a cake mix, did you mean the brownie mix or something else? Makes me think you might have used a boxed cake mix before. Please clarify.

2nd, when writing about the use of vinegar, you talk about its Interaction with baking soda. But no where do I see baking soda included in the ingredient list. So, this has also confused me.

In the directions for mixing the cream cheese (cheesecake) swirl, you write "eggs" but only 1 egg is in the ingredient list. I assume it is just 1 egg?

What caught my eye on this recipe was your use of vinegar, it is not a common ingredient in brownies. So I would like to try your recipe once these points are clarified.

Just a suggestion. Personally I love cake like brownies. Most people write the recipes for fudgy brownies. However, you did talk about the differences between the two brownie types. Could you make notes on the specifics of the changes needed to make your recipe one way or another? For instance, add an extra egg or what ever was needed to yield the brownies more cake like.

Thank you.
Diana