Preheat oven to 350°F. Spray an 8x8-inch baking pan with nonstick cooking spray then line it with parchment paper (the baking spray will help the parchment paper stay in place. You can also use oven-safe clips to hold it in place. Set aside.
In a medium bowl, add the cocoa powder, ¾ cup flour, and salt. Whisk to combine then set aside.
Take one egg and separate the egg white from the egg yolk. Put the egg white in one small bowl and the egg yolk in another small bowl then set aside.
In a large microwave safe bowl, melt the butter. Take out the bowl and pour in the chocolate chips. Let it sit until the chocolate has softened (about 3-4 minutes). Stir until smooth.
Add in the brown sugar to that bowl, stirring until incorporated into the chocolate/butter mixture.
Then add in the vanilla extract, the other 2 eggs plus the yolk of the third egg (that you separated above), and stir until well combined.
Now, pour the flour/cocoa mixture into the chocolate mixture and stir with a soft spatula until the brownie batter is well combined.
Measure 1 cup of the batter and put into a small bowl, mix in 2 Tablespoons of water to that batter, then set aside.
Take the rest of the brownie batter and pour into the prepared baking pan. Smooth out the batter (batter is very thick). Set aside.
In a large bowl with a handheld mixer, beat the cream cheese until light and fluffy, slowly add in the granulated sugar and continue beating.
Add in the egg white and continue to beat until smooth. Sprinkle in 1 Tablespoon of flour and stir until well combined.
Using a small cookie scoop or Tablespoon, dollop the cream cheese mixture over the brownie batter, spacing them evenly around in the baking pan. This does not need to be perfect, it’s more about trying to make sure the cream cheese filling is evenly distributed.
You will follow this same procedure using the one cup of brownie batter you set aside earlier. Take the brownie batter and fill in the spaces between the cream cheese dollops.
Using the tip of a knife, gently swirl the top ¼-inch layer of the cream cheese & chocolate batter mixture together.
Place the baking pan on the center rack of the oven and bake for about 25-30 minutes until the edges are baked but the center is soft but doesn’t jiggle when shaken. Please note: baking times do vary so please use your own personal knowledge of your ovens' hot spots, the type of baking dish you are using, and rack location to best judge the timing.
When finished baking, place on a wire rack to cool for 2 hours before cutting. Then cut into squares and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
These brownies can be cut into 16 smaller squares or 9 larger squares.
Please note: As with all baked goods, baking times can and do vary so please use your own personal knowledge of your ovens' hot spots, oven rack location and type of pan used to best judge the timing. These all play a part in how long it will take for the brownies to bake.