Irish Stout Fudge Brownies with Cream Cheese Swirl

Method

1. In a medium saucepan, bring the beer to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about 1/2 cup, about 30 minutes. Remove from heat; stir in 1/4 cup brown sugar, coffee, and vanilla. Let cool for 10 minutes.
2. Meanwhile, in a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside.
3. In a large bowl, whisk together 2 1/4 cups brown sugar, 1 1/2 cups flour, and 1/2 teaspoon salt. Add the melted chocolate mixture and 3/4 cup of the Guinness syrup; stir until just combined. Add the eggs and whisk until smooth.
4. In a small bowl, mix the softened cream cheese with the remaining 2 tablespoons brown sugar and 2 tablespoons flour until smooth. Whisk in 2 tablespoons of the reserved Guinness syrup until creamy.
5. Preheat oven to 350°F. Line a 13x9-inch baking pan with foil and spray with cooking spray. Spread the brownie batter evenly in the pan. Drop spoonfuls of the cream cheese mixture over the batter, leaving small gaps. Swirl with a knife or toothpick to create a marbled effect.
6. Bake until the brownies are set and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool completely before cutting.