Step 1

Preheat oven to 350º F (180º C). Line a 13 by 9-inch baking pan with parchment paper, allowing some to hang over edges of the pan for easing removal of baked brownies. Set aside

Step 2

Whisk cocoa powder and boiling water together in large bowl until smooth. Add chocolate chips and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and well combined. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined

Step 3

Scrape batter into prepared pan, reserving ¼ cup of the batter to swirl on top with the cream cheese mixture. Set aside while you prepare the cream cheese mixture.

Step 4

Combine cream cheese and sugar in a medium-sized bowl. Use a stand mixer or hand mixer to beat until creamy. Stir in egg and vanilla extract. Stir until well-combined. Add 5-10 drops orange gel food coloring and mix until evenly combined.

Step 5

Dollop the cream cheese mixture over prepared brownie batter then dollop reserved brownies batter to fill in some of the spaces next to the cream cheese dollops. Use a knife to swirl the brownie and cream cheese mixture together, being careful not to swirl too much, otherwise you’ll lose the beautiful swirl pattern

Step 6

Bake at 350°F for 25 minutes or until center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs

Step 7

Using parchment paper overhang, lift brownies from the pan. Return brownies to the wire rack and let cool completely, about 1 hour

Step 8

Optional: Decorate brownies with candy eyeballs by sprinkling them on top of the brownies or by “gluing” them to the brownies using a small amount of frosting or decorating icing dabbed on the back, then press gently onto the brownies. Sprinkle with festive Halloween sprinkles

Step 9

Cut into 2-inch squares and serve