8tbspunsalted butter1 stick, plus extra for greasing the pan
2ozunsweetened baking chocolatechopped
3/4tspvanilla extractdivided (¼ tsp and ½ tsp)
8ozcream cheeseroom temp
Preheat oven to 350°F.
Butter an 8"x 8" baking pan.
Cut the butter and chocolate into pieces. Add to a medium-sized saucepan, over medium-low heat, whisking occasionally, just until melted.
Remove from heat and whisk in 1 cup sugar, 2 eggs, ½ teaspoon vanilla, and salt until well incorporated.
Whisk in flour until just combined.
Spread into prepared baking pan.
Using a hand mixer, or wooden spoon, mix together cream cheese, remaining ⅓ cup sugar, egg yolk, and remaining ¼ teaspoon vanilla until smooth.
Drop dollops of the cream mixture over the brownie batter, then swirl with a knife or small spatula.
Bake until the center is just set, about 35 minutes. Let cool for at least 5 minutes before cutting and serving.
NOTE:See the video near the top of the blog post for visual guidance. If you enjoy the video, be sure to subscribe to our YouTube Channel! If you'd like to make this in a 9"x13" dish, we recommend doubling or tripling the recipe. If you triple the recipe, you'll get nice thick brownies, and you may need to increase the baking time to 40 to 45 minutes.Be sure to let the brownies cool for at least 5 minutes for cutting. Cooked (and cooled) brownies keep in an air-tight container with a lid on the kitchen counter for 5 to 6 days. They will keep in the fridge for 7 to 10 days. They can be frozen for up to 2 months.