FUDGY BROWN BUTTER CHEESECAKE BROWNIES

1. Preheat your oven to 350°F. Line an 8 or 9-inch metal square pan with parchment paper.
2. Start by browning the butter (aka liquid gold). Melt the butter in a small pot over medium heat. Stir frequently until the butter turns a golden brown, forms those little toasty brown bits at the bottom. Be careful—there’s a fine line between brown butter and burnt butter! Remove from and turn off the heat, add 1/2 cup of the chocolate chips, and stir until melted.
3. In a bowl or an electric mixer fitted with a whisk attachment, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat agressively or on high speed until the mixture is thick, fluffy, and lighter in color—about 5 or 6 minutes.
4. Slowly pour in the warm brown butter-chocolate mixture into the sugar.
5. Using a rubber spatula, gently stir in the flour and cocoa powder, until just combined. Fold in the chocolate chips (because more chocolate never hurt anybody).
6. In a new bowl, whisk together cream cheese, egg, sugar, and vanilla until smooth.
7. Transfer half of brownie mixture to prepared pan. Add most of the cream cheese mixture (3/4 of it or so) as a thin layer on top, use a spatula to spread it out. Cover with the rest of the brownie mixture. Top with the remaining few tbsp of cream cheese and create swirls using a skewer or knife.
8. Bake for around 25 minutes, or until set but not over-baked.