How to make it

  • Place a rack in the center of the oven and preheat to 180 degrees.
  • Line a 9x9 inch (23cm square) baking tin with aluminum foil across the bottom and up two sides.
  • Melt the butter and chocolate in a large bowl in the microwave for 1 minute.
  • Stir in the sugar and vanilla. Add the eggs one at a time beating well each addition.
  • Stir in the flour and salt until the mixture is smooth and glossy.
  • Place all but 1/2 cup (set aside) of the batter into the prepared tin.
  • Next prepare the cream cheese layer-
  • With a hand mixer process the cream cheese. Add the sugar, vanilla and egg until smooth.
  • Spread the mixture over the brownie layer. And swirl the remaining set-aside mixture to make it look pretty.
  • Bake for 25mins (in my oven, exactly). Or until the brownie starts to pull away from the edges of the pan.
  • Remove from the oven and place onto a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares. Use a sharp knife.
  • Store in the refrigerator for up to a several days.

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