Prepare the pan and preheat the oven:

Preheat your oven to 325°F (163°C). Spray a 9x9-inch baking pan with nonstick cooking spray and line it with two strips of parchment paper, each 8 inches wide, leaving a 2-inch overhang on all sides for easy removal later.

Prepare the egg mixture:

In a medium bowl, whisk 1 large whole egg with 1 egg yolk (reserve the egg whites). Add 1/4 cup water, the raw honey, and 1 teaspoon of vanilla extract. Stir with a spatula until everything is well combined.

Mix the dry ingredients:

In a large bowl, whisk together the almond meal, unsweetened cocoa powder, kosher salt, and baking soda.

Combine the wet and dry mixtures:

Pour the egg mixture into the bowl with the dry ingredients and mix well with a spatula. Fold in the semisweet chocolate chips for added richness.

Pour the brownie batter:

Pour the brownie batter into the prepared baking pan and spread it evenly using a spatula.

Prepare the cheesecake topping:

In a microwave-safe bowl, soften the cream cheese in the microwave. Add the sugar, reserved egg white, and the remaining 1 teaspoon of vanilla extract. Mix well until smooth.

Add the cheesecake topping to the brownies:

Pour the cream cheese mixture over the brownie batter and spread it evenly with a spatula. Use a toothpick to swirl the cream cheese into the brownie batter, creating a marbled effect.

Bake the brownies:

Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve:

Let the brownies cool in the pan for at least 30 minutes. Once cooled, remove them from the pan using the parchment paper overhang. Cut into 12 bars and serve.