iNGREDIENTS:
- 2 20-ounce pouches Ghirardelli Double Chocolate Brownie Mix
- 1 8-ounce package cream cheese, room temperature
- 1/3 cup sugar
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 1/2 cup chocolate chips
DIRECTIONS:
Preheat oven to 325°.
Prepare brownies as directed on box, using the recommended oil, water and eggs for fudgy brownies. Spread batter in to a 13″x9″ pan sprayed with non-stick cooking spray or lined with foil.
Prepare cheesecake batter:
In a large mixing bowl, beat together cream cheese, sugar, egg yolk, and vanilla just until smooth.Put dollops of the cheesecake batter on top of the brownie batter and use a knife to swirl some of the brownie batter in to the cheesecake batter. Sprinkle chocolate chips across the top.
Bake 50 – 55 minutes until edges are pulling away from the side of the pan, and the middle is set but not firm. Allow to cool completely in the pan before serving.