1Preheat oven to 175°C / 350°F. Grease and line an 8x8 inch pan with parchment paper.
2Prepare Cream Cheese Layer: Whisk cream cheese, egg, cornstarch, sour cream, vanilla, and sugar until smooth.
3Brown butter in a saucepan over medium-low heat, stirring every 10 seconds. Once milk solids from butter sink and turn golden brown, transfer to heatproof bowl.
4Add cocoa powder, oil, vanilla, and chopped chocolate; mix until dissolved.
5Add vinegar and food color. Mix and let the mixture cool at room temperature for 15-20 minutes.
6Whisk eggs and light brown sugar (for 4-6 minutes) until dissolved and mixture turns into a light pale color.
7Add powdered sugar; mix until combined (1-2 minutes).
8Combine egg mixture with browned butter mixture; mix until combined.
9Add flour and chocolate chips. Mix until just combined; avoid overmixing.
10Transfer half of the brownie mixture to the prepared pan.
11Reserve 30g / 2-3 tbsp of the cream cheese mixture; add the remaining mixture on top of the brownie layer.
12Top with the remaining brownie batter; add the reserved cream cheese mixture. Make swirls.
13Bake for 35-40 minutes or until the edges are golden and the center is slightly fudgy.
14Let cool completely before cutting.
Ingredients
1 cup unsalted butter
3 tbsp natural cocoa powder
1 tsp vanilla extract
0.5 cup light brown sugar
1.75 cups powdered sugar
0.75 cup semi-sweet chocolate chips
0.33 cup semi-sweet chocolate
3 large eggs
0.75 cup all-purpose flour
1 pinch salt
3 tbsp olive oil
1.5 tsp gel red food coloring
1 tsp white vinegar
8 oz cream cheese
0.25 cup granulated sugar
1 tsp cornstarch
2 tbsp sour cream
1 egg
Equipment
8x8 inch baking panparchment papersaucepanheatproof bowlwhiskspatula