Lazy Cheesecake Swirl Brownies

For the Brownies:

• 2 sticks of butter, melted
• 1¾ cups of granulated sugar (i used less)
• 4 large eggs
• 1 tablespoon vanilla
• 1¼ cups of cocoa powder
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1½ cups all-purpose flour
• 2 cups chocolate chips (1 cup each, milk chocolate & semi-sweet dark chocolate)

For the Cheesecake:

• 8 oz. softened cream cheese
• ⅓ cup sour cream
• ⅓ cup sugar
• 1 tablespoon vanilla
• 1 egg

Make the Cheesecake portion

1. Combine cream cheese, sugar, sour cream and vanilla extract in a bowl of a mixer and beat together until smooth, scraping down sides of the bowl as needed.
2. Add the egg and beat until smooth again.
3. Transfer to a tall glass. Turn oven to 176FC and place baking rack in the middle.
4. Spray 9x13 baking dish with non stick spray and set aside.

Make the Brownie

1. In the same bowl as you used for making the cream cheese mixture, add sugar, vanilla extract, melted and slightly cooled butter and eggs.
2. Beat to combine. Add flour, cocoa powder, baking powder and salt and again beat to combine.
3. Add chocolate chips and fold together with spatula.
4. Transfer batter to baking dish evening it out.
5. Make 5 long grooves within the batter with the long end of the spoon for the cheesecake mixture.
6. Spoon the cheesecake mixture into the grooves.
7. With a butter knife, run parallel to the cheesecake ‘stripes’ alternating directions to make the swirls.
8. Bake for 20-30 minutes.
9. Set your time for 20 minutes and check.
10. Pull out the pan as soon as the mixture in the middle of the pan is starting to puff up.
11. Allow to cool completely before serving.
12. To cut and serve, run knife under hot water, wipe, then cut.
13. Refrigerate until ready to serve.