Ingredients:

  • 1/2 cup (113g) unsalted butter, plus more for greasing the pan
  • 6 ounces (170g) bittersweet chocolate (at least 70% cacao), chopped
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 ounces (227g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • Orange gel food coloring
  • Black gel food coloring

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang.
  2. Combine butter and chocolate in a double boiler or heatproof bowl over simmering water. Stir until melted and smooth. Remove from heat.
  3. Whisk in granulated sugar and brown sugar into the melted chocolate mixture. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, salt, and baking powder. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a separate bowl, beat cream cheese and sugar until smooth and creamy. Beat in egg yolk and vanilla extract. Divide the mixture into two small bowls. Tint one bowl orange and the other black with gel food coloring.
  6. Pour brownie batter into the prepared pan. Drop spoonfuls of orange and black cream cheese mixture randomly over the brownie batter.
  7. Use a toothpick or skewer to gently swirl the cream cheese mixture into the brownie batter, creating a marbled effect. Do not over-swirl.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the halloween cream cheese swirl brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.