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1
Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9 by 13-inch baking pan with parchment paper, so that the edges of the paper come up the sides.
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2
Lightly butter the paper.
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3
Put both the semisweet and unsweetened chocolates and the butter in a heatproof medium bowl.
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4
Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat.
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5
Turn off the heat; set the bowl of chocolate over the water to melt.
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6
Whisk until smooth.
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7
(Alternatively, melt in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
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8
Whisk the flour and salt in a bowl.
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9
In a large bowl whisk together the eggs, sugar, and vanilla.
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10
Stir the chocolate mixture into the egg mixture until smooth.
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11
Add the dry ingredients and mix until just blended.
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12
Take care not to over mix the batter.
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13
Transfer the batter to the prepared pan.
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14
For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla until smooth.
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15
Drop very large spoonfuls of the cream cheese mixture onto the surface of the brownie batter.
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16
Insert a butter knife through the batter to the bottom of the pan.
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17
With the flat edge of the knife, make swirling motions through the batters, occasionally lifting the knife through the top, until the dark and light batters are marbled.
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18
Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, 30 to 35 minutes.
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19
Cool the brownies in the pan on a rack.
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20
To take the brownies out of the pan, lift the edges of the paper.
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21
Cut the brownies into squares.
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22
Serve.
