1. Preheat oven to 350F. Grease a 9x9 or 8x8 baking pan (or line with parchment for easy removal), set aside.

2. In a medium sauce pan over medium heat melt together butter and chocolate. Stir frequently until fully melted and combined. Remove from heat to cool for 10-15 minutes (you can transfer to fridge for 5 minutes to speed up process).

3. Once the chocolate butter mixture has cooled, add in the 3/4 cup of granulated sugar, stirring until dissolved. Add in eggs, whisking in one at a time until smooth. Stir in vanilla extract and milk or creamer.

4. Sift in flour, cocoa and salt to avoid lumps in batter. Use spatula to gently combine until batter is smooth. Set sauce pan aside while you make your cream cheese layer.

5. Make the cream cheese layer: In a medium bowl using electric mixer or paddle attachment of stand mixer, beat together softened cream cheese until fluffy. Add in egg yolk and sugar beating again until fully combined. Set aside.

6. Transfer brownie batter to prepared baking pan, reserving 1/3 cup of batter.

7. Next drop in spoonfuls of the cream cheese mixture on top of the brownie batter. See picture in post. Cover with the remaining brownie batter, then use butter knife to gently create swirls, moving the knife in a zigzag motion.

8. Bake brownies for 25-35 minutes, until inserted toothpick into center of pan comes out with little to no crumbs. If brownies start to crack after 22 minutes but middle is not done, cover pan with foil and bake for another 5-10 minutes. Make sure your brownies aren't over-baked! Once brownies have finished baking, allow to cool in pan at room temperature for one hour, before transferring to fridge to cool for an additional 2-4 hours.

9. Gently remove brownies from pan once chilled, placing on cutting mat. Use large sharp knife to cut the brownies into 16 squares. Brownies will be deliciously fudgy since they've chilled. Store leftovers in container in fridge, up to 1 week. Enjoy!