In a medium bowl, whisk together the cream cheese, egg, sugar and flour. Place in the fridge while you make the brownie batter.

Preheat the oven to 350°F (180°C) and butter and line a 13" x 9" baking pan. Set aside.

In a large bowl sift together the flour, cocoa powder, baking powder and salt. Mix well and set aside.

In a medium microwavable bowl, combine the sugar, bittersweet chocolate and water. Gently microwave for roughly 2 minutes or until the chocolate has melted. Set aside to cool.

Into the cooled chocolate mixture whisk in the eggs, oil and vanilla until smooth.

Next, add the dry ingredients to the chocolate mixture and stir until there are no more streaks of flour. Take care not to over mix. Lastly, fold in the chocolate chips.

Transfer the batter to your prepared baking pan. Smooth the top with a spatula.

Drizzle over the cream cheese mixture and swirl it through the batter with a knife. Lastly scatter over a few additional chocolate chips on top.

Bake for 35-40 minutes or until the brownies are set. Take care not to over-bake as you want them to be fudgy.

Once cooled, remove from the pan and cut into squares. Enjoy slightly warmed with vanilla ice-cream!

Cover and store in the fridge for up to 4 days. They also freeze beautifully for up to 4 weeks.