• Heat the oven to 325 degrees. 
• Prepare an 8” square baking dish with parchment by spraying with nonstick spray then pressing the parchment into place, grease the parchment. 

For The Filling

• Beat the cream cheese until smooth. Add the sour cream, sugar and yolk and beat until smooth and set aside. 
  8 oz. Cream cheese, 1/2 Cup Sour Cream, 1/3 Cup Sugar, 1 Egg Yolk

For The Brownies

• In a heatproof bowl, add the chocolate and set over a pot of simmering water on the stove. Stir constantly until the mixture is smooth.
  5 oz. Semi Sweet Chocolate
• Immediately pour the chocolate over the butter and let sit for 2 minutes,The melted butter and chocolate is what gives a shiny top to the brownies so this is important. Now whisk until smooth. 
  11 Tablespoons Butter
• Pour in the sugars and whisk until combined. Set aside to cool for about 5-10 minutes.
  1 Cup Sugar, 1/4 Cup Brown Sugar
• Whisk in the eggs, egg yolk, and vanilla until completely smooth and shiny, about 1 minute. 
  2 Large Eggs plus an egg yolk, 1 1/2 teaspoons Vanilla
• Add the flour, cocoa powder, and salt. Switch to a wooden spoon and stir until just combined. Do not overmix. Remove 1/2 cup of the batter to the bowl used for the melted chocolate.
  1 Cup Flour, 6 Tablespoons Cocoa, 1/2 teaspoon Salt
• Spread remaining batter into the baking pan then dollop by spoonfuls the cream cheese filling over the batter. Add the leftover brownie batter in between the cream cheese dollops with a spoon.
• Using a knife, swirl the batter through the filling to make a marbled pattern. It’s best to leave 1/2 at the border to keep things even. Bake for 25 minute mark and then remove the pan and slam it 2-3 times on the counter to remove any air bubbles thus making a more condensed, fudgey brownie. Bake an additional 10-15 minutes.  Allow to cool on a wire rack for 1 hour then transfer to the fridge for a few hours before serving.