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1
Preheat oven to 350F.
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2
Brush a 9 inch square baking pan with butter (don't forget the sides).
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3
Line bottom with parchment paper leaving a 2 inch over hang.
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4
Butter paper and set pan aside.
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5
In a small bowl whisk 1 cup flour, cocoa, salt and baking powder.
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6
Set aside.
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7
For cream cheese mixture, In another small bowl add cream cheese, 2 tablespoons butter, sugar, flour and one egg.
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8
Mix until smooth.
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9
Set aside.
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10
Place butter and chocolate in a large heat proof bowl set over (not in) a sauce pan of simmering water.
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11
Heat, stirring occasionally, until smooth.
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12
Remove bowl from pan.
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13
Add 1 1/4 cup sugar, mix and combine.
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14
Add 3 eggs and mix and combine.
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15
Add flour mixture just until combined and moistened.
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16
(be careful not to over mix!
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17
).
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18
Alternately spoon chocolate batter and cream cheese mixture into pan.
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19
With a tip of a pairing knife, swirl to marble.
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20
Bake until a tooth pick inserted in center comes out with a few moist crumbs.
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21
About 50-60 minutes.
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22
Cool in pan for 30 minutes, using paper overhang lift brownies out of pan; transfer to a cooling rack to cool completely (still on paper).
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23
On a cutting board, using a dampened serrated knife, cut into 16 squares.
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24
Store in airtight container at room temperature.
