Directions

1. Preheat oven to 350F. Line an 8×8 or 9×9-inch square baking pan with aluminum foil and lightly grease.
   In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder until fully incorporated. Set aside to cool.
   In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour and salt into the bowl and stir until just combined.
   Pour into prepared pan and spread into an even layer.
   Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, cocoa powder, egg and vanilla extract until smooth.
   Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
   Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture will come out clean.
   Cool in the pan completely before slicing and serving, either at room temperature or chilled.
   Brownies can be refrigerated, covered, for several days