Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Melt ½ cup of unsalted butter in a microwave-safe bowl for about 30 seconds. Stir in 1 cup of granulated sugar until glossy.

Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until creamy.

In a separate bowl, whisk together ½ cup of all-purpose flour, ⅓ cup of unsweetened cocoa powder, and ¼ teaspoon of salt. Gradually fold into the wet ingredients.

Beat 8 ounces of softened cream cheese until smooth. Add ⅓ cup of powdered sugar, 1 large egg, and ½ teaspoon of vanilla extract, and beat until creamy.

Spread ⅔ of the brownie batter into the bottom of the prepared pan, smoothing it evenly.

Pour the cream cheese mixture over the brownie layer and spread it evenly.

Dollop the remaining brownie batter on top and gently swirl into the cream cheese layer.

Bake for 35-40 minutes until the top is set and a toothpick comes out with a few moist crumbs.

Let the brownies cool completely in the pan on a wire rack, then refrigerate for at least 1 hour before slicing.