Preheat oven to 350 degrees F (175 degrees C). Line an 8x13-inch or 9x13-inch baking dish with parchment paper. Spray lightly with
Non-Stick Baking Spray (to taste)
Butter (1 cup)
in a sauce pan. Allow the butter to cool for about 15 minutes.
While the butter is cooling, using a hand held mixer, combine the
Cream Cheese (1 cup)
Sour Cream (1/2 cup)
Granulated Sugar (1/2 cup)
Vanilla Extract (1/2 tsp)
until smooth and creamy. Set aside.
To the butter, add the
Granulated Sugar (2 cups)
Vanilla Extract (1/2 Tbsp)
. Mix until combined well.
All-Purpose Flour (1 1/2 cups)
Unsweetened Cocoa Powder (1 cup)
Baking Powder (1 tsp)
Salt (1/4 tsp)
. Stir well, then fold in the
Semi-Sweet Chocolate Chips (2 cups)
Pour the brownie mixture into the baking dish and spread evenly. Top with the cheesecake mixture. Using a spoon, swirl the cheesecake into the brownies.
Bake for 35 to 45 minutes. If you like your brownies more fudgy, cook for 35 and a pick inserted will come out wet. If you want them more done, cook for 45 minutes or until a pick inserted comes out with crumbs.
Let the brownies cool completely in the pan. Carefully lift them out with the parchment paper. Cut into squares.