• Preheat oven to 350°F/177°C. Lightly grease an 8 inch square pan and line with parchment paper, leaving enough overhang to allow easy lifting of the baked brownies.

Brownie

• In a large bowl combine melted butter and cocoa powder. Mix with a rubber spatula until smooth. Stir in sugar until combined. Add eggs, one at a time. Add vanilla.
• Stir in flour and salt. When halfway combined, add semi sweet chocolate chips and stir until just blended. Make cream cheese swirl mixture.

Cream Cheese Swirl

• Beat softened cream cheese with an electric mixer until smooth. Add sugar and beat until fluffy, about 1 minute. Add egg and vanilla. Beat well until smooth, scraping sides of bowl to incorporate any lumps.
• Spread brownie batter evenly into bottom of prepared pan, reserving ½ cup. Place dollops of the cream cheese mixture randomly all over the top, leaving little spaces of brownie. Spoon bits of reserved brownie batter in between the dollops of cream cheese, covering wherever you see the exposed brownie. Using a skewer or chopstick, make swirling patterns all over. Do not over swirl.
• Bake for 30-35 minutes or until the surface has puffed slightly and a toothpick inserted comes out almost clean with a crumb here or there. Cool brownies in the pan before lifting out using the parchment paper. Cut into 9 equal squares and serve. Will keep refrigerated for up to 5 days.