8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 large egg
How to make it
Preheat oven to 325 degrees F and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
Melt the butter and chocolate in a heavy saucepan . Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.
Then beat the cream cheese until smooth. Add the sugar, vanilla, and egg and beat until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares. Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares.