Ingredients
Equipment
Method
- Preheat the oven to 350°F and line an 8-inch baking pan with parchment paper. Lightly spray the pan so the brownies lift out easily later.
- Melt the chocolate chips and butter together in a microwave-safe bowl or double boiler until smooth and glossy. Stir slowly so the chocolate does not burn.
- Whisk in the cocoa powder, granulated sugar, and brown sugar until thick and shiny. Add the eggs one at a time, then stir in the vanilla extract.
- Fold in the flour and salt just until no dry streaks remain. The batter should look thick and fudgy, not airy.
- In another bowl, beat the softened cream cheese, sugar, egg, and vanilla until smooth and creamy. Make sure there are no lumps in the mixture.
- Spread most of the brownie batter into the prepared pan. Spoon the cream cheese mixture evenly over the top.
- Drop small spoonfuls of the remaining brownie batter over the cream cheese layer. Use a knife to gently swirl the layers together for a marbled look.
- Bake for 30–35 minutes until the edges are firm and the center has a slight jiggle. A toothpick should come out with moist crumbs, not wet batter.
- Let the brownies cool completely in the pan before slicing. Chill for cleaner cuts and neater swirls.
Notes
Use room-temperature cream cheese for the smoothest cheesecake layer.
Do not overmix the batter or the brownies can turn cakey instead of fudgy.
Chill the brownies for at least 1 hour before slicing for clean bakery-style squares.