For the brownies
Semisweet chocolate dark 8 oz
Butter 1/4 cup
Granulated sugar 3/4 cup
Pure vanilla extract 2 tsp
2 Large eggs lightly beaten with 2 cold tbsp of water
All-purpose flour 1/2 cup.
For the cream cheese mixture:
Cream cheese soften 1 cup (1 package, I used light philadelphia cream cheese)
Granulated sugar 1/4 cup
Finely grated orange zest 2 tbsp
Freshly squeezed orange juice 3 tbsp (the juice from a medium orange)
Cornstarch 1 tsp
Large egg 1
Butter and line with parchment paper a 9 inch square pan. Preheat the oven to 350˚F.
I usually start with the cream cheese mixture but doesn't really matter witch one you start with.
Beat the cream cheese with the sugar on high speed until creamy.
Add the orange zest, orange juice and cornstarch beat until combined. Add the egg and beat until blended.
For the brownies.
For the brownies.
Melt the chocolate and the butter in a double broiler over just simmering water making sure the bottom of the bowl doesn't touch the water. Set aside to cool.
When just warm stir in the sugar and vanilla
Stir in the eggs and the flour, mixing with a spoon until combined.
Pour the chocolate mixture in the prepared pan.
With a wooden spoon or a plastic spoon drop table spoons of cream cheese mixture on top of the brownie mixture.
Using a sharp knife with a long blade swirl the mixture, to create the marble effect. There is no rule on how much to swirl around. I like more cream cheese on top so this is how it looks.
Bake in the preheated oven for 30 to 35 minutes or until the edges are slightly risen and the center is set. The toothpick test doesn't work in this case because the brownies are more wet then your usual mixture.
Cool in the pan completely , cut into squares.