Chewy Cocoa Brownies with Cream Cheese Swirl

Steps

1. Soften the cream cheese at room temperature for about 30 minutes, and melt the butter.
2. Preheat the oven to 350°F (175°C). Brush an 8-inch square pan with the canola oil and line it with parchment.
3. Make the swirl: beat the cream cheese with one quarter of the granulated sugar until smooth, then beat in one of the three eggs and half of the vanilla. Set aside.
4. Make the batter: in a large bowl, whisk the melted butter with the unsweetened cocoa powder until glossy. Whisk in the remaining three quarters of the granulated sugar and the brown sugar.
5. Whisk in the remaining two eggs one at a time, then the remaining half of the vanilla and the salt, whisking until thick and shiny.
6. Fold in the flour just until no streaks remain.
7. Spread about three quarters of the brownie batter in the pan. Spoon the cream cheese swirl over it in dollops, then drop the remaining quarter of the brownie batter between them. Drag a knife through to marble.
8. Bake 30 to 35 minutes, until the swirl is set and the center reaches 160°F (71°C); a toothpick in the brownie part should come out with a few moist crumbs, not wet batter.
9. Cool in the pan on a rack for 1 hour, then chill 15 minutes for neat cuts. Lift out and cut into 12 bars. Store leftovers in the fridge.