In a bowl, mix together the cream cheese, sugar and vanilla until smooth. Set aside.

In a microwave safe bowl, microwave the chocolate chips for 30 seconds. Stir and continue this process, only microwaving 30 seconds at a time, until the chocolate has melted. Set aside to cool.

In a mixing bowl, whisk together the dry ingredients from the flour to the salt.

Add the melted chocolate, non-dairy milk and oil to the flour mixture and stir until combined.

Pour the brownie batter into your prepared baking dish and smooth out the top.

Take the cream cheese mixture and dollop it on the top of the brownie batter. Take a knife and drag the edge of the knife through the cream cheese and brownie batter in a swirly motion.

Top the brownies with extra chocolate chips if desired.

Bake the brownies for about 30 minutes, or until your desired doneness.

Allow the brownies to cool before slicing and serving. They may be a little crumbly if you cut them before they cool and set!

Place any leftover brownies in an airtight container in the fridge. The brownies will taste even better and get more fudgey once refrigerated.