• Preheat the oven to 350 degrees F. Line a 9-inch square metal pan with foil or parchment paper. If using foil, grease the foil. You can also use a stoneware pan. If using stoneware, just put a square of parchment on the bottom and grease it.
• Melt the chocolate in a saucepan over low heat or in the microwave. Set aside to cool. While chocolate cools, make the cream cheese filling (directions at bottom).
• In a large bowl, using an electric mixer, beat the butter and sugar until creamy. Lower mixer speed and add eggs, one by one, followed by two teaspoons of vanilla, and melted chocolate. By hand or using the lowest speed of mixer, beat in the flour and salt.
• Scrape all but about 1 cup of the chocolate batter into the pan and smooth it out. Spread the cream cheese filling over the chocolate mixture. Spoon the remaining chocolate batter over the cream cheese mixture. Pull a table knife through the layers of batter with a light lifting motivation to create a marble look.
• Bake on center rack for 50 minutes. Remove from oven and immediately sprinkles some chocolate chips on top if desired. Set the brownies on a wire rack to cool. Let cool completely, then chill for a few hours or if you have the time, overnight. These are even better on Day 2.
• Lift foil from pan, place on a cutting board, peel back foil and cut with a Chef’s knife.

Cream Cheese Filling

• Cream Cheese Filling: To make the filling, beat the cream cheese and sugar until light and fluffy. Beat in the vanilla. Add the egg. Lower speed of mixer and beat the egg just until it’s mixed in.