1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 egg

2 c. sugar
2 sticks butter, softened
1 1/4 c. flour
3 eggs
6 tbsp. cocoa
1 tsp. vanilla

Combine all brownie ingredients and mix well (about 1 minute on high speed). Set aside.

In small bowl blend all filling ingredients at medium speed until smooth, about 1 minute.

Grease bottom only of 13 x 9 inch pan. Spread 1/2 of brownie batter in pan. Pour cream cheese mixture over batter, spreading to cover. Place spoonfuls of remaining batter on top of cream cheese. Marble by pulling knife through batter in wide curves, then turn pan and repeat.

Bake at 350 degrees for 30-35 minutes. Cool. Then refrigerate at least 2 hours before cutting (I do it overnight). Cover tightly and store in refrigerator.