½cup(113 g or 1 stick) unsalted butter, cut into quarters
3tablespoons(18 g) unsweetened cocoa powder
3large eggs, room temperature
1 ¼cups(250 g) granulated sugar
2teaspoonspure vanilla extract
½teaspoonsalt
1cup(125 g) all-purpose flour
Cream Cheese Swirl
1cup(226 g or 8 oz) block cream cheese, room temperature
1large egg, room temperature
¼cup(50 g) granulated sugar
½teaspoonpure vanilla extract
Instructions
Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
In a makeshift double boiler over low heat, melt chocolate and butter, stirring occasionally. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in chocolate mixture into the egg mixture (you can also stir it in by hand).
Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.
Set aside ¼ cup batter. Pour remaining batter in prepared baking pan. Spread evenly.
For the topping, use an electric mixer to beat cream cheese until smooth and creamy. Add egg, sugar and vanilla. Mix until combined. Scrape down the sides and bottom of the bowl as necessary.
Drop dollops of cream cheese mixture onto prepared brownie batter. Spread into an even layer. If the reserved batter became stiff, give it a good stir, then drop spoonfuls of the batter on top. Use a knife to swirl the batter into the cream cheese layer.
Bake the brownies for 25 to 30 minutes. Let the brownies cool completely in the pan before cutting and serving.
Notes
Chocolate: Use good quality chocolate, such as Ghirardelli. It's easier to melt and has better flavor!Cream cheese: Block-style cream cheese is better for baking. The tub variety has air whipped into it, which can make it less rich and creamy.Store in an airtight container in the refrigerator for up to 1 week.Freeze for up to 3 months. Individually wrap the brownies in plastic wrap and store in an airtight container. Defrost in the refrigerator before serving.