Chocolate Cheesecake Brownies

From a catalogue for King Arthur's flour.


INGREDIENTS

Brownie Batter
1 cup butter = 2 sticks (8 oz)
2-1/4 cups sugar (15-3/4 oz)
1-1/4 cups baking cocoa (3-3/4 oz)
1 tsp salt
1 tsp baking powder
1 tsp espresso powder (we've never added espresso in recipes that include it, FYI)
1 Tbl vanilla (1/2 oz)
4 eggs
1 cup flour (4-1/4 oz)
2 cups bittersweet chocolate chips (12 oz)

Cream Cheese Batter
2 pkgs cream cheese at room temp (16 oz)
3/4 cup sugar (5-1/4 oz)
1/2 cup flour (2 oz)
2 tsp vanilla
1/4 cup heavy cream (2 oz)
2 eggs


PREPARATION

Brownie Batter
1. In a medium bowl, combine cocoa, salt, baking powder, and espresso (if using).  Set aside.
2. In large saucepan, melt butter and stir in sugar.
3. Cook until mixture is combined and shiny.
4. Remove from heat and stir in cocoa mixture; then add vanilla.
5. Still off heat, whisk in eggs.
6. Add flour, stirring until smooth. Set aside.
7. Preheat oven 350.

Cream Cheese Batter
1. In small bowl, combine flour and sugar. Set aside.
2. In another small bowl, combine vanilla, cream, and eggs.
3. In large bowl, beat cream cheese until no lumps remain.
4. Add flour mixture.
5. Add cream mixture.

Putting it together
1. Fold chocolate chips into prepared brownie batter.
2. Grease a 9"x13" pan and spoon half the brownie batter into it.
3. Top with all of the cream cheese batter.
4. Dollop remaining brownie batter on top and swirl the two top layers together.
5. Bake brownies for 35-45 min, until a tester inserted into the center comes out clean and edges are set.
6. Cut into 2" squares. Makes about 24.