Ingredients:
Brownie Batter:
½ cup unsalted butter, melted and still warm
1 cup granulated sugar
2 large eggs
1 tablespoon water
2 teaspoons pure vanilla extract
⅔ cup unsweetened cocoa powder
¾ cup plus 1 tablespoon all-purpose flour
½ teaspoon kosher salt
½ cup chocolate chips
Cream Cheese Mixture:
8 oz cream cheese, softened
½ cup granulated sugar
1 tablespoon all-purpose flour
1 large egg white
½ teaspoon pure vanilla extract
Directions:
Preheat the oven to 350°F. Line an 8×8 pan with foil, leaving an overhang for easy removal, and grease
the foil.
For the brownie batter: Mix sugar and melted butter, let sit for 5 minutes, then whisk in eggs, water, and
vanilla. Blend in cocoa powder, flour, and salt until glossy. Set aside one third of the batter for the swirls,
mix chocolate chips into the remaining batter, and spread into the pan.
For the cream cheese mixture: Beat cream cheese, sugar, flour, egg white, and vanilla until smooth. Do
not overbeat.
Drop alternating dollops of cream cheese and brownie batter over the spread batter. Swirl lightly with a
knife for a marbled effect.
Bake 32-37 minutes. Cool completely on a rack.
Prep Time: 20 minutes | Cooking Time: 33 minutes | Total Time: 53 minutes | Kcal: 251 kcal | Servings: 12