Ingredients:

  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • ⅓ cup (30g) cocoa powder
  • ½ cup (65g) all-purpose flour
  • ¼ tsp (1.5g) salt
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk the melted butter and 1 cup of granulated sugar in a bowl until combined. Beat in 2 eggs and 1 tsp of vanilla extract until the mixture is glossy.
  3. Sift in the cocoa powder, flour, and salt, folding gently with a spatula just until no streaks of flour remain. Pour the batter into the prepared pan and smooth the top.
  4. In a separate bowl, beat the softened cream cheese and ¼ cup of granulated sugar until completely smooth and lump-free. Add 1 egg and 1 tsp of vanilla extract, mixing on medium speed until light and airy.
  5. Spoon the cream cheese mixture in dollops over the chocolate batter. Use a butter knife or toothpick to drag the cream through the chocolate in a figure-eight motion to create a swirl.
  6. Bake for 40–45 minutes until the edges are set and slightly pulled away from the sides, while the center still has a very slight wobble.