Easy Chocolate Chip Cheesecake Brownies

• Vegetarian

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 2 20-ounce pouches ghirardelli double chocolate brownie mix
  • 1/2 cup Chocolate chips
  • 1/3 cup Sugar
  • 1/4 tsp Vanilla extract

• Dairy

  • 1 8-ounce package Cream cheese

Found on barbarabakes.com

Description

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 13x9 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.