Ingredients
unsalted butter,softened, for greasing
2¼cupsgranulated sugar
1¼cupsdutch processed cocoa powder
1tspsalt
1tspbaking powder
1½cupsall-purpose flour
1cupvegetable oil
1tbspvanilla extract
3largeeggs
¼cupwater
1½cupschocolate chips
8ozcream cheese
⅓cupgranulated sugar
1largeegg
1tspvanilla extract
whipped cream,for serving
rainbow sprinkle,for topping
Preparation
Position a rack in the center of the oven and preheat to 350 degrees F.
Grease a 9×13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
In a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
Stir in the chocolate chunks.
In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
Bake for about 20 minutes, until lightly puffed on top. Transfer the brownie pan to a wire rack and let cool completely for about 30 minutes.
Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
Serve with a dollop of whipped cream and a pinch of sprinkles.
Enjoy!
