For the Brownies

• Preheat oven to 325°F.
• Line a 9”x13” baking pan with aluminum foil, allowing 2” of overhang on all sides. Set pan aside.
• Using a medium saucepan, add the butter, unsweetened chocolate and 1 cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.
• In a large bowl, mix together the eggs, sugar and vanilla. Stir the egg mixture into the warm (not hot!) chocolate mixture.
• In a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.
• Stir the remaining ¾ cup of chocolate chips into the batter.
• Remove 1 cup of brownie batter; set aside. Pour remaining batter into prepared baking pan. Spread cream cheese filling evenly over batter.
• Microwave reserved 1 cup of brownie batter for 15-20 seconds, or until pourable. Using a large spoon, drop dollops of the brownie batter on top of the cream cheese layer. Using a knife, swirl batter into the cream cheese layer to create a marbled pattern.
• Bake at 325°F for 53-55 minutes, or until top of brownies is just set and a toothpick comes out mostly clean.
• Let cool completely before slicing. (Tip: If you refrigerate these brownies, they’ll be easier to slice.)