These beautiful bars feature a cheesecake topping swirled over a dense brownie that's packed with chocolate chips.

Ingredients:

For Brownies

1 C butter or margarine
8 squares unsweetened baking chocolate
3 1/2 C sugar
5 eggs
1 tbls. vanilla
1 2/3 C all-purpose flour
1/2 tsp. salt
1/2 C semisweet chocolate chips

For Cheesecake Topping

4 oz. cream cheese (from an 8-oz. package)
2 tbls. sugar
1 egg
1/4 tsp. vanilla


Directions:

Preheat oven to 350 degrees. Spray a 13X9-in. baking pan with nonstick cooking spray. Place the butter and chocolate in the top of a double boiler set over simmering water. Stir constantly, until the chocolate and butter are melted, about 5 minutes. Set aside.

Place the sugar, eggs and vanilla in a large bowl. Beat with an electric mixer set on medium speed until smooth, about 2 minutes. Add the melted chocolae and beat until well combined. Add the flour and salt and stir with a wooden spoon until thoroughly combined. Fold in the chocolate chips. Pour the batter into the prepared pan. Set aside.

For the cheesecake topping, place the cream cheese, sugar, egg and vanilla in a medium bowl. Beat with an electric mixer set on medium speed until smooth, about 2 minutes. Drop tbls. full of the cheesecake mixture evenly spaced onto the brownie batter.

Drag a butter knife through the cheesecake mixture and brownie batter to create a marbled effect.

Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer the pan to a wire rack and let the brownies cool completely.

If you let these brownies cool completely, it gives the two types of batter a chance to set. Then when you cut them, the marbling will look neater and the brownies will be easier to remove.