Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 3/4 cup (95g) all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat your oven to 180°C and grease a 20x20 cm square baking pan.
  2. In a medium mixing bowl, whisk together the melted butter and 200g sugar until smooth and slightly pale.
  3. Add 2 large eggs and 2 tsp of vanilla extract to the butter mixture. Beat by hand with a whisk until the mixture looks velvety.
  4. Sift in the Dutch-processed cocoa powder, all-purpose flour, and salt. Use a silicone spatula to fold the dry ingredients into the wet until no dry streaks remain. Fold in chocolate chips if using.
  5. Reserve approximately 1/4 cup of the brownie batter. Pour the remaining batter into the prepared baking pan and spread it into an even layer.
  6. In a separate bowl, cream the softened cream cheese and 50g sugar until completely smooth and free of lumps.
  7. Gently whisk in 1 large egg and 1/2 tsp vanilla extract into the cream cheese mixture until just combined, being careful not to incorporate too much air.
  8. Pour the cream cheese mixture over the brownie base in the pan. Dollop the reserved brownie batter over the top.
  9. Using a butter knife or skewer, gently swirl the top layer to create a marble effect.
  10. Bake for 35 minutes until the edges are set and the center has a slight jiggle. Cool completely in the pan before lifting out and slicing into 16 squares.