Ingredients

4 oz unsweetened chocolate
1 stick unsalted butter, room temp
1 1/4 cups plus 1T sugar
1/2t vanilla extract
3 large eggs, room temp
3/4 cups all-purpose flour

8 oz cream cheese, chilled
1 1/2 teaspoons all-purpose flour
5T sugar
1 large egg, room temperature
1/4 teaspoon vanilla extract

Directions

Lightly grease an 8″ square pan with butter or vegetable oil.

Melt the chocolate and butter in the top of a double boiler placed
over simmering water. Cool the mixture for 5 minutes.

Place the sugar in a medium-sized mixing bowl and pour in the
chocolate mixture. Using an electric mixer on medium speed, mix
until blended, about 25 seconds. Scrape the bowl with a rubber
spatula.

Add the vanilla. With the mixer on medium-low speed, add the eggs
one at a time, blending after each addition until the yolk is broken
and dispersed, about 10 seconds. Scrape the bowl after the last
egg and blend until velvety, about 15 more seconds.

Add the flour on low speed and mix for 20 seconds; finish the mixing
by hand, being certain to mix in any flour at the bottom of the
bowl. Set aside.

Mix cream cheese, sugar, vanilla, flour and egg in a food processor
and process until blended, about 45 seconds. Set aside.

Spread about 2/3 of the brownie batter in the prepared pan. Spread
the cream cheese filling over the brownie batter. Using a spoon,
scoop the remaining brownie batter over the filling in nine equal
mounds arranged in rows of threes so that there is some space
between them.

Run a chopstick or the handle of a wooden spoon back and forth the
length of the pan, making parallel lines about 1-1/2 inches apart,
then do the same thing in the othre direction as if making a grid.
This will marbleize the two mixtures. Shake the pan gently back
and forth to level the batter.

Bake the bars at 300F on the center oven rack until a tester in
the center comes out clean or with some moist crumbs, about 50
minutes. Allow the brownies to cool for 1 hour before cutting.