Delicious Marbled Brownie from scratch

Bouncing around the web, I managed to get my hands on another variation for Marbled Brownies. It's essentially the same concept as my previous entry, with a few differences. Try them, they are wonderful!

Here's what you will need:

8 ounces of bittersweet chocolate
8 ounces unsalted butter (2 sticks)
2 cups sugar, divided
6 large eggs
1 cup flour
1/2 tsp freshly ground nutmeg (preferably)
A pinch salt
24 ounces cream cheese
1 tsp vanilla extract

Preheat oven to 325 degrees. Butter sides and bottom of a 10x15-inch pan. Melt the chocolate in a double boiler. Allow to cool slightly.

Combine the butter and 1 1/4 cups of the sugar in the bowl of an electric mixer. Cream on medium speed until light and fluffy using the paddle attachment.

Add 4 of the eggs one at a time and beat well. Stir in the melted chocolate and mix until smooth. Decrease to low speed and stir in the flour, nutmeg and salt.

Spread the chocolate batter in the pan, reserving about 1 cup for later use.

Combine the cream cheese and the remaining 3/4 cup sugar in a clean bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth. Add the remaining 2 eggs and the vanilla extract and again beat until smooth.

Spread the cream cheese mixture in an even layer over the chocolate batter. Scatter spoonfuls of the reserved chocolate batter over the cream cheese mixture. With a knife, swirl the chocolate batter into the cream cheese mixture, creating a marble pattern.

Bake the brownies for 50 to 55 minutes, until a skewer inserted in the middle comes out clean. Cool for an hour before cutting.

Note: You can just use a whisk if you do not have an electric mixer.