4 sq. (4 oz.) unsweetened chocolate, cut up
10 tbsp. butter, cut up
4 eggs
2 c. sugar
2 tsp. vanilla extract
1 1/3 c. flour
1 tsp. baking powder
1/2 tsp. salt

CREAM CHEESE BATTER:

1 (8 oz.) pkg. cream cheese, room temperature
3 tbsp. butter, room temperature
1 tsp. vanilla extract
1/2 c. sugar
2 eggs

Set the oven at 350 degrees. Grease a 9 x 13 inch cake pan.

For the chocolate batter: Put the chocolate and butter into a small saucepan over very low heat. Stir once or twice until the mixture is melted. Remove from the heat and leave until completely cool.

In the bowl of an electric mixer, beat the eggs and sugar at medium speed for 10 minutes or until the mixture is thick and pale yellow. Beat in the vanilla. Turn the mixer to its lowest speed and beat in the chocolate mixture.

Beat in the flour, baking powder and salt, just until they are incorporated. Pour the batter into the prepared pan and set it aside.

For the cream cheese batter: In an electric mixer beat together the cream cheese, butter, vanilla and sugar until the mixture is soft and light. Stop the mixer and scrape down the sides of the bowl several times. Add the eggs, one by one, and beat to incorporate them.

Use a ladle to pour 6 pools of white batter onto the chocolate batter. Use a rubber spatula to swirl the batters -- do not overdo this.

Bake 50-55 minutes or until the top is firm when pressed with the fingertip. The brownies should not harden on top. Makes 18 large brownies.