• Preheat oven to 325.
• Place a piece of parchment paper in a 9×9 square baking pan and spray with oil.

Cream Cheese Mixture:

• In a medium bowl, heat cream cheese using a double boiler (see bon appetit link step 2 for details on how to do that) until soft, about 6ish minutes
• Remove bowl from heat source. Stir in egg, 1/3 cup (66g) sugar, vanilla extract, and 1/4 teaspoon sea salt.
• Divide cream cheese mixture in half (one half will be cream color and the other will be light brown). To one half, add in a heaping teaspoon of unsweetened cocoa powder and stir. Set aside

Fudge Mixture: Bon Appetit has great pictures and videos for all these steps if you want! I’m just summarizing their steps here.

• Place butter, sugar, and cocoa powder, and salt into a large bowl. Heat using same double boiler method until butter has mostly melted, about 8 minutes. Set aside to cool slightly for a few minutes.
• Add in eggs and vanilla extract and whisk vigorously.
• Add in flour and mix in with a spatula.

Assembly:

• Pour in about three quarters of the fudge mixture into your 9×9 pan and spread out evenly.
• Use a large spoon to spoon small blobs of the cream cheese mixtures on top of the fudge on top in a random pattern.
• Use a large spoon to spoon small blobs of the remaining fudge on top.
• Bake for about 20-25 minutes, until a toothpick can come out cleanly. Let cool fully before cutting and serving (we enjoyed this more once it had sat in the fridge).