Bring the 200 g cream cheese to room temperature and place it in a mixing bowl.

Mash the cream cheese until smooth, then add the 30 g icing sugar.

Mix the cream cheese and sugar just until combined, then add the egg yolk.

Stir the cream cheese mixture until smooth, then add 20 g wheat flour.

Fold the cream cheese topping just until combined, then set it aside without overmixing.

Grease the cake pan with a little butter, then preheat the oven to 175 °C / 350 °F with top and bottom heat.

Place 150 g dark compound chocolate, 50 g butter, and 40 ml cooking oil in a heatproof bowl.

Set the bowl over gently simmering water and stir until the chocolate mixture melts smoothly.

Place the 2 whole eggs and 130 g granulated sugar in a clean mixing bowl, then whisk until the sugar mostly dissolves and the mixture is slightly expanded.

Pour the melted chocolate mixture into the egg mixture, then whisk until evenly combined.

Sieve 90 g wheat flour and 50 g cocoa powder over the batter, then fold only until no dry streaks remain.

Pour the brownie batter into the greased cake pan, then level the surface with a spatula.

Spoon the cream cheese topping over the brownie batter, then drag a knife through both mixtures to create swirls.

Bake at 175 °C / 350 °F for 30 minutes, then check that the center is set before removing the pan.

Cool the brownies in the pan until warm, then remove them from the pan.

Cut the warm brownies into 9 portions, then serve.