Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk melted butter and 1 cup granulated sugar together. Add 2 eggs and 1 tsp vanilla extract, beating vigorously until the mixture is glossy and pale.
  3. Sift in cocoa powder, flour, and salt. Fold gently with a spatula until just combined, ensuring no flour streaks remain.
  4. Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
  5. In a separate bowl, beat softened cream cheese and 1/4 cup granulated sugar until completely smooth and devoid of lumps.
  6. Add 1 egg and 1/2 tsp vanilla extract to the cream cheese mixture, mixing on low speed until silky and unified.
  7. Spoon the cheesecake mixture in dollops over the brownie batter.
  8. Using a knife or skewer, drag the tool through the cheesecake dollops in a figure-eight motion to create a marbled pattern.
  9. Bake for 25-30 minutes.
  10. Allow the brownies to cool completely and then chill in the refrigerator for 2 hours to ensure clean cuts.