Ingredients:

  • 3/4 cup unsalted butter, melted and hot
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3/4 cup Dutch-processed black cocoa powder
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup granulated sugar (for swirl)
  • 1 large egg (for swirl), room temperature
  • 1/2 tsp vanilla extract (for swirl)
  • 3 drops orange gel food coloring

Instructions:

  1. Preheat your oven to 325°F (165°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium mixing bowl, combine the hot melted butter with 1 cup granulated sugar and light brown sugar. Whisk until well combined.
  3. Add the Dutch-processed black cocoa to the butter mixture. Stir to 'bloom' the cocoa, which intensifies the chocolate flavor and dark color.
  4. Using a silicone spatula, fold in 2 eggs and 2 tsp vanilla extract. Gently fold in the all-purpose flour and salt until just combined; do not overmix to maintain a fudgy texture. Avoid using a whisk for the flour to preserve fudginess.
  5. In a separate bowl, beat the softened cream cheese and 1/4 cup granulated sugar until silken. Mix in 1 egg, 1/2 tsp vanilla, and orange gel food coloring until a vibrant neon orange is achieved.
  6. Pour the brownie batter into the prepared pan, reserving about 1/4 cup of the batter. Spread the orange cream cheese mixture evenly over the base.
  7. Dollop the reserved brownie batter over the orange layer. Use a toothpick or butter knife to gently swirl the layers together to create a marbled effect.
  8. Bake for 35 minutes. The edges should be set while the center remains slightly tender. Allow to cool completely in the pan before slicing into 16 squares. A cooling period of at least 20 minutes is recommended before attempting to slice.