Patty Saveurs

Prepare the brownie layer:

Preheat your oven to 325°F (160° C) and place the rack in the center of the oven

Line a 9 inch (23 cm) square baking pan with aluminum foil

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate

Remove from heat and stir or whisk in the sugar and vanilla extract

Add the eggs, one at a time, beating well after each addition

Stir in the flour and salt and stir vigorously until the batter is smooth and glossy

Remove 1/2 cup (120 ml) of the brownie batter and set aside for later use

Spread the remainder of the brownie batter evenly onto the bottom of the baking pan

Prepare the cream cheese layer:

Then, with a hand mixer or by hand, whisk the cream cheese just until smooth

Add the sugar, vanilla and egg and whisk just until creamy and smooth, do not over whisk or the cream cheese will be too liquid

Spread the cream cheese filling evenly over the brownie layer

Spoon 16 small dollops of the brownies batter set aside, 4 rows with 4 dollops of brownie batter in each row, evenly on top of the cream cheese filling

Run a wooden skewer back and forth through the two batters until you have a marble effect without touching the bottom brownie layer

Bake and store brownies:

Bake in the preheated oven for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown, a toothpick inserted into the brownie comes out with just a few moist crumbs

Remove from oven and place on a wire rack to cool completely

Then, cover and refrigerate the brownies until they are firm enough to cut into squares, overnight is better

Once chilled, remove the brownies from the pan and transfer to a cutting board, with a sharp knife, cut into 16 squares, cleaning your knife between cuts

Store brownies into your refrigerator for about a week