Ingredients:

  • 1/2 cup (113g) unsalted butter, melted, plus more for greasing the pan
  • 1 cup (200g) granulated sugar
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup (60g) all-purpose flour
  • 8 ounces (227g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 4 ounces (113g) white chocolate chips
  • 1 tablespoon milk or cream

Instructions:

  1. Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Combine melted butter, sugar, cocoa powder, and salt. Stir in vanilla, then eggs one at a time. Gently fold in flour.
  3. Pour the brownie batter into the prepared pan and spread evenly.
  4. Beat cream cheese and sugar until smooth. Beat in egg yolk and vanilla.
  5. Drop spoonfuls of cheesecake filling over the brownie batter. Use a knife or skewer to swirl the cheesecake into the brownie.
  6. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  7. Let cool completely in the pan before frosting.
  8. Microwave white chocolate chips and milk in 30-second intervals, stirring until smooth.
  9. Spoon melted white chocolate into a piping bag or zip-top bag with a small hole cut in the corner. Pipe concentric circles of white chocolate on top of the cooled brownies.
  10. Use a toothpick to drag lines from the center of the brownie to the edge, creating a spiderweb effect.
  11. Place in the fridge for 15 minutes to allow the design to harden (optional).
  12. Cut into squares and serve.