Directions

1. Preheat the oven at 180* C and line a baking pan with parchment paper and keep aside. Place the chopped chocolate and butter in a heat proof bowl and melt over the double boiler. Take off from the heat and mix in the sugar and vanilla extract. I recommend using a rubber spatula for all kind of mixing.
2. Add the eggs one by one into the chocolate mix. Make sure that your chocolate is room temperature before adding the eggs. Stir in the flour, baking powder and salt then combine well until the batter is smooth and glossy. (If you find that the batter is too thick add in the milk as required).
3. Remove 1/2 cup of brownie batter and spread the remaining in the prepared baking pan and set aside. Now work on the cream cheese layer. In a clean bowl beat the cream cheese with an electric hand blender till you get smooth creamy texture. Over beating may result in very thin batter so avoid. Add the sugar, vanilla, and the egg and combine all together.
4. Spread the cream cheese filling over the brownie layer evenly using a off set spatula. Don’t dig in the brownie layer be careful. Spoon little dollops of reserved brownie batter in an uneven way over the top. Then use a wooden skewer to give the marble effect. Get creative with the artist in you. But no over doing, every strokes will rise a M.F. Hussian in you. Enjoy it!
5. Bake your creativity in a preheated oven at 180* C for about 30 minutes. Remember the toothpick test —- should have few moist crumbs. Remove from the oven and cool on a wire rack. Then cover and keep in the fridge for cooling completely before cutting into pieces. Bake, Eat, Love and Enjoy!