Directions
- 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, vanilla, and sugar until smooth.
- 3Prepare brownie layer: Brown butter in a saucepan over medium-low heat, stirring every 10 seconds. Once milk solids from butter sink and turn golden brown, transfer to a heatproof bowl.
- 4Add cocoa powder, oil, vanilla, and chopped chocolate to the browned butter; mix until dissolved. Let the mixture cool at room temperature for 15-20 minutes.
- 5Whisk eggs and light brown sugar for 4-6 minutes until dissolved and the mixture turns light pale in color.
- 6Add powdered sugar to the egg mixture; mix until combined (1-2 minutes).
- 7Combine the egg mixture with the browned butter mixture; mix until combined.
- 8Add flour and chocolate chips to the combined mixture; mix until just combined, do not overmix.
- 9Transfer half of the brownie mixture to the prepared pan.
- 10Reserve 30g/2-3 tbsp of cream cheese mixture; add the remaining cream cheese mixture to the brownie mixture in the pan.
- 11Top with the remaining brownie batter and add the reserved cream cheese mixture. Make swirls.
- 12Bake for 40-45 minutes or until the edges are golden and the center is a little fudgy.
- 13Let cool completely before cutting.
Ingredients
- 225 g cream cheese
- 1 large egg
- 60 g granulated sugar
- 5 mL vanilla extract
- 225 g unsalted butter
- 125 g Dutch-processed cocoa powder
- 115 g light brown sugar
- 450 g powdered sugar
- 180 g semi-sweet chocolate chips
- 85 g semi-sweet chocolate
- 3 large eggs
- 65 g all-purpose flour
- 1 pinch salt
- 15 mL olive oil
Equipment
8x8 inch baking panparchment paperwhisksaucepanheatproof bowlwooden spoonspatula
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