Rich fudgy brownies swirled with a sweet and tangy cream cheese mixture for a decadent two-in-one dessert.

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1. Preheat oven to 350°F and line an 8×8 pan with parchment or foil, leaving overhang. Grease lining.

2. Combine sugar and hot melted butter in a bowl. Let sit 5 minutes, then whisk vigorously for 30 seconds.

3. Add eggs, water, and vanilla. Whisk again until combined.

4. Add cocoa powder, flour, and salt. Stir with a spatula until glossy and smooth.

5. Reserve one third of the batter for swirling. Mix chocolate chips into remaining batter and spread into pan.

6. Beat cream cheese until smooth. Add sugar, flour, egg white, and vanilla. Mix until combined.

7. Drop spoonfuls of cream cheese mixture and reserved brownie batter over base layer.

8. Use a knife to gently swirl the two batters together without overmixing.

9. Bake for 32–37 minutes until mostly set with slight jiggle in cheesecake areas.

10. Cool completely before lifting from pan and slicing.

Use an 8×8 pan with straight sides for even baking.

Measure flour properly by fluffing, scooping lightly, and leveling.

Do not overbake; fudgy crumbs on a toothpick are ideal.

If the top browns too quickly, loosely cover with foil during the final minutes of baking.