I found this recipe at the Robin Hood flour site. And OMG these are delicious!!!!!
I didn't take a photo as mine were not as pretty as theirs below. Somehow when I added the dark batter on top of the cheese layer it was heavy and sank quickly so I didn't get the pretty effect.
But pretty or not they are so good.
1 cup (250 mL) butter, melted
¾ cup (175 mL) sugar
¾ cup (175 mL) packed brown sugar
¾ cup (175 mL)unsweetened cocoa powder
1 cup (250 mL) All Purpose Flour
1 ½ tsp (7 mL) baking powder
2 tsp (10 mL) vanilla extract
1 lb (454 g) cream cheese, softened
1 cup (250 mL) sugar
1 tsp (5 mL) vanilla extract
Preheat oven to 350°F (180°C). Grease and line a 9” x 13” (3 L) baking dish with parchment paper, overlapping 2 sides for easy removal.
Brownie batter: Combine melted butter, sugars and cocoa powder in a large mixing bowl. Using a hand held whisk, beat eggs in one at a time. Stir in flour, baking powder and vanilla. Set aside.
Cheesecake Batter: Beat cream cheese in a separate large bowl until smooth. Add sugar, vanilla and eggs and continue beating until smooth.
Reserve 1 cup (250 mL) brownie batter. Spread remaining batter into prepared pan. Pour cream cheese filling over brownie layer. Drop spoonfuls of reserved brownie batter on top of cream cheese batter. Run a knife or wooden skewer back and forth to create a marble effect.
Bake in preheated oven for 30 to 35 minutes. Centre of brownies should still be a bit jiggly. Cool on a wire rack in pan. Cover and refrigerate until firm, about 3 hours or overnight. Store in the refrigerator or in an airtight container in freezer.