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.
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.
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.
Pour in the sugars and whisk until combined. Set aside to cool for about 5-10 minutes.
Whisk in the eggs, egg yolk, and vanilla until completely smooth and shiny, about 1 minute.
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.
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.
Note- store leftover brownies in the refrigerator
Cream Cheese Brownies
Amount Per Serving (1 g)
Calories 543Calories from Fat 297
% Daily Value*
Saturated Fat 19g119%
Trans Fat 1g
Vitamin A 935IU19%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.