Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper for easy removal.
- In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove it from heat and stir in 1 cup of granulated sugar until smooth and glossy. Allow it to cool slightly, then add 2 large eggs, one at a time, along with 1 teaspoon of vanilla extract. Whisk until fully incorporated.
- In a separate bowl, sift together ⅓ cup of cocoa powder, 1 cup of all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder. Gradually fold the dry ingredients into the butter mixture until just combined; be careful not to overmix.
- Beat together the softened cream cheese and ¼ cup of granulated sugar until smooth. Add 1 large egg and 1 teaspoon of vanilla extract, mixing until completely homogenous.
- Pour half of the brownie batter into the prepared baking dish, spreading it evenly. Dollop the cream cheese mixture over the brownie layer and gently swirl it with a knife to create a marbled effect. Pour the remaining brownie batter on top and smooth it out.
- Bake in the preheated oven for about 25 to 30 minutes. Start checking around 25 minutes; the edges should be set while the center has a slight jiggle. Let them cool in the pan before cutting into squares.
Notes
These brownies can be prepared in advance and stored in an airtight container. They will keep at room temperature for up to 3 days or in the refrigerator for up to a week.