Preheat the oven to 325F/163C convection (300F/149C conventional) and grease and line an 11x15* inch sheet pan with baking spray and parchment paper (leave an overhang and clip with metal binder clips to easily remove brownies).

Place the melted Danish Creamery Unsalted Butter, the sugars, the eggs and vanilla extract in a large bowl (I used a stand mixer). Use an electric mixer, at full speed, to beat them together until the mixture is super pale and fluffy, about 5 minutes. 

Add the cocoa powder and salt and beat until it’s completely smooth. Use a rubber spatula to scrape the bottom and edge of the bowl.

Add the flour and beat at low speed, just until the flour is incorporated, make sure to scrape the bottom and edge of the bowl again. 

Spread the brownie batter into the prepared pan and bake for 25 minutes. The edges should look baked and the center should no longer be wet. When you touch it, it should feel very soft but like it’s set underneath. 

Remove from the oven and allow to cool for at least 30-60 minutes, then refrigerate it for 30-60 minutes before cutting out the brownie circles. 

Place the room temperature butter in the bowl of a stand mixer. Using a whisk attachment, beat the butter on medium-high speed for 1-2 minutes, until the color turns to a pale yellow.

Add in the cream cheese and beat at medium speed for a minute, just until they're combined.

Add the powdered sugar and salt and mix on low speed, just until it's combined. Turn the mixer to medium-high speed and beat the buttercream for 2-3 minutes, until all of the sugar is fully dissolved and the buttercream no longer feels gritty. 

Pour in 3 tablespoons of heavy whipping cream (reserve 1 Tbsp) and vanilla bean paste and beat for another 1-2 minutes on high speed. 

Place about 1/3 of the frosting (about 10ish ounces) into another bowl and add the cocoa powder and the rest of the heavy whipping cream to it. Mix just until it’s combined and smooth. 

If the frostings feels too soft to frost with, refrigerate them for 10-15 minutes before assembling the cake.

Once the brownie layers have chilled a bit, use a round 6 inch cutter (or just use a 6 inch pan to measure and a knife to cut) four layers. I went as close to the center as I could because I didn’t want the edge pieces in the cake (they’re more chewy and don’t slice as easily). 

Remove the four layers of brownie cake and then chop up the scrap brownie pieces into smaller chunks (again I used as little of the edge as possible).

Place the first layer of brownie cake on a flat surface. Spread a layer of chocolate frosting and place some brownie chunks on top of the frosting.

Spread some vanilla cream cheese frosting on top of the brownie chunks and then place another layer of cake on top. Repeat with the rest of the layers.

Refrigerate the cake for 30-60 minutes and then frost the outside of the cake with the vanilla frosting.

Dab some chocolate spots to create a soft marbling effect and use an offset spatula or a spoon to create some swirls on top. Top with leftover brownie chunks.