Malibu Marbled Brownies

Created by Jon Payne

1/2 cup (1 stick) unsalted butter, plus more for the pan

3 ounces finely chopped semisweet chocolate

3 ounces finely chopped unsweetened chocolate

1 cup all-purpose flour

1/8 teaspoon fine salt

3 large eggs

1 1/2 cups sugar

1 teaspoon Malibu Rum

Cream Cheese Marble:

8 ounces cream cheese, softened

1/2 cup sugar

1 large egg

2 teaspoon Malibu Rum

Malibu Rum Glaze:

1 cup powdered sugar

1/2 cup Malibu Rum

Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9 by 13-inch baking pan with parchment paper, so that the edges of the paper come up the sides. Lightly butter the paper.

Put both the semisweet and unsweetened chocolates and the butter in a heatproof medium bowl. Set the bowl of chocolate over the water to melt. Whisk until smooth.

Whisk or sift the flour and salt in a bowl.

In a large bowl mix together the eggs, sugar, and Malibu Rum. Stir the cooled chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.

For the marble swirl:

Whisk the cream cheese with the sugar, egg, and Malibu Rum until smooth. Drop very large spoonfuls of the cream cheese mixture onto the surface of the brownie batter. Insert a butter knife through the batter to the bottom of the pan. With the flat edge of the knife, make swirling motions through the batters, occasionally lifting the knife through the top, until the dark and light batters are marbled.

Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, 30 to 35 minutes. Cool the brownies in the pan on a rack.

To take the brownies out of the pan, lift the edges of the paper. Wisk together the powdered sugar and the Malibu Rum.  Spread over the cooled brownies.  Cut the brownies into squares. Serve.