Rafael’s Righteous Cream Cheese Brownies

Preheat oven to 300ºF.

Melt together the butter and chocolate in a double boiler or microwave. Transfer to a large mixing bowl.

Using a whisk, blend 2 cups of sugar and the salt into the chocolate-butter mixture.

Slowly add 4 of the eggs to the mixture, 1 at a time.

In 3 separate batches, add in the flour.

Add the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, 1 at a time. (For the step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)
Measure out 1 ½ cups of the chocolate mixture and set aside to use as a topping.

Pour the remaining chocolate mixture into the greased 9 x 13-inch pans.

Spread the cream cheese mixture on top of the chocolate mixture.

Fill the piping bag fitted with the #804 tip with the reserved chocolate mixture. Pipe lines along the width of the brownies, about 1 inch apart.

Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect. You can also use the knife to make “swirls” of whatever design you would like.

Bake at 300ºF for 60 minutes. Cool completely in the pans. After they cool completely at room temperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.