Preheat the oven to 350º and spray an 8x8-inch aluminum cake* pan with non-stick cooking spray. 

In a medium-sized bowl mix together cocoa powder and white whole wheat flour and set aside.  

Next, add melted butter and brown sugar to a large bowl and use a handheld mixer to mix together on medium/low (using an electric mixer is important).

In a separate small bowl, add 3/4 cup of chocolate chips and melt them in the microwave on high for 15 second intervals, stirring and repeating until the chocolate chips are melted. Set aside. 

Crack the eggs into the bowl with the butter and sugar mixture and mix on low with a mixer until the eggs are combined.

Add melted chocolate chips and vanilla to the butter mixture and mix on low until all the ingredients are mixed together. 

Slowly add the flour and cocoa powder mixture to the bowl with the chocolate mixture and mix on low until combined. 

Finally, fold in the remaining 1/4 cup chocolate chips. 

Transfer the brownie batter into the greased 8x8-inch baking pan and set aside.

Next, prepare the cream cheese layer. Place the softened cream cheese, sugar, and egg into a mixing bowl and mix with an electric mixer until smooth. 

Pour the cream cheese mixture over the brownie batter and swirl the two together with a toothpick or a knife so that the two batters are swirled together, but not mixed together. 

Bake the brownies at 350ºF for 22-25 minutes or until you do the toothpick test and it comes out clean.

Remove from the oven and let the brownies sit for 10-15 minutes before removing them from the pan.