Melt butter over low heat in a small saucepan or microwave on high for about 30 seconds.

Grease or spray a 8 x 8-inch pan. Preheat oven to 350 degrees.

When butter has slightly cooled, pour it in a medium bowl. Add the sugar, and using a wire whisk, whisk the sugar into the melted butter. Add the almond extract and whisk well to combine. Whisk in the cocoa powder. Mix in the food coloring and blend well. Add the vinegar and whisk. Add the eggs one at a time, whisking well after each addition. (Although the directions may sound wordy, you must do EACH operation separately!!!)

Fold in the flour and the toasted almonds. Reserve about 1/4 cup of the batter and spread the rest into the prepared pan.

With an electric mixer in a small bowl, beat the cream cheese, sugar, egg and almond extract, blending until smooth.

Place dollops of the cheesecake mixture on top of the brownie batter in the pan. Distribute the remaining 1/4 cup of the red batter on top of the cheesecake batter.

Using a knife, swirl the batters so marbling occurs, but batters do NOT mix. Sprinkle top with the 2 tbs toasted almonds.

Bake for 30 minutes at 350 degrees. Remove from oven an cool completely on a rack.

Serves 9 (9 brownies)