Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray; set aside.

In a double boiler set over low heat, melt chocolate chips and butter, stirring occasionally, until smooth.

Remove the pot from the heat and whisk in the cocoa powder, then set it aside to cool for 10 minutes.

Whisk in the sugars and stir until completely combined. Add the eggs and whisk well.

Stir in the vanilla and salt, then fold in the flour until just combined. Set aside and prepare the cream cheese topping.

Place the cream cheese and sugar in a medium bowl, and use a hand mixer to beat until it’s combined and creamy, about 2 minutes.

Add the egg and vanilla extract, beating until well combined.

Pour the brownie batter into the prepared pan, reserving about ¼ cup and setting it aside. Pour the cream cheese mixture over the brownie batter. Drop the remaining brownie batter over the cream cheese layer, then use a knife to swirl the layers together.

Bake for 30-40 minutes, or until the center is set and a toothpick inserted comes out mostly clean with only a few fudgy crumbs.

Allow the brownies to cool completely before cutting and serving.