Ingredients:

  • 8 oz (225 g) Dark Chocolate (70% Cacao minimum), chopped
  • 1 cup (225 g) Unsalted Butter, cut into cubes
  • 1 cup (200 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed
  • 4 Large Eggs, room temperature
  • 1 tsp (5 mL) Vanilla Extract (for brownie base)
  • ¾ cup (95 g) All-Purpose Flour
  • ¼ cup (25 g) Dark Cocoa Powder (Dutch-Processed or Black)
  • 1 tsp (5 g) Fine Sea Salt
  • 8 oz (225 g) Full-Fat Cream Cheese, softened
  • ½ cup (60 g) Powdered Sugar, sifted
  • 1 Large Egg Yolk
  • ½ tsp (2.5 mL) Vanilla Extract (for filling)
  • A few drops Orange Food Colouring (gel recommended)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper, allowing the paper to overhang on two sides to create a 'sling.' Lightly grease the exposed sides.
  2. Gently melt the chopped chocolate and butter together in a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
  3. In a large bowl, combine the granulated and brown sugars, and the 4 large eggs. Whisk vigorously (using a hand mixer or whisk) for 3 to 5 minutes until the mixture is thick, pale yellow, and voluminous. This technique creates the shiny crinkle top.
  4. Gently fold the slightly cooled melted chocolate mixture and the 1 tsp vanilla extract into the egg/sugar mixture until just combined. Do not deflate the foam.
  5. Sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture using a rubber spatula, mixing only until no streaks of flour remain. Do not overmix.
  6. In a separate medium bowl, beat the softened cream cheese, powdered sugar, egg yolk, and the remaining ½ tsp vanilla until completely smooth and lump-free. Mix in the orange gel food colouring until the mixture is uniform and bright orange.
  7. Pour about ¾ of the brownie batter into the prepared pan and spread evenly. Drop the entire cream cheese mixture evenly over the brownie layer in large spoonfuls (dollops).
  8. Drop the remaining ¼ of the brownie batter on top of the cream cheese dollops. Use a knife or skewer to gently drag through the layers, creating an 'S' or figure-eight pattern for the swirl. Ensure you pierce the bottom layer in some spots but do not over-swirl.
  9. Bake for 32–35 minutes. The edges should be set, but the center should still look slightly underdone. A toothpick inserted into the brownie sections should come out with moist crumbs attached.
  10. Allow to cool completely in the pan on a wire rack (about 1 hour). Refrigerate for a minimum of 2 hours, or preferably overnight, before lifting the brownies out using the parchment sling and cutting into 16 squares. Wipe the knife clean between each cut for perfect edges.