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1
Preheat the oven to 325F.
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2
Butter a 9 x 13-inch baking pan; set aside.
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3
Make the cream cheese batter: Beat the cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended.
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4
Add eggs, 1 at a time, beating well and scraping down the sides of the bowl at least once.
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5
Add the vanilla, and beat until combined.
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6
Using a large rubber spatula, fold in the flour and chocolate chips.
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7
Make the chocolate batter: Melt the chocolates and butter in a medium heatproof bowl set over a pan of barely simmering water.
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8
Remove the bowl from the heat, and let cool completely.
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9
In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until the mixture is thick and pale.
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10
Whisk in the cooled chocolate mixture.
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11
Add the vanilla, and combine well.
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12
Combine the flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture.
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13
Fold in the chocolate chips.
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14
Measure out about 1/2 cup chocolate batter, and set aside.
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15
Spoon the rest of the batter into the prepared baking pan, and spread the cream cheese batter evenly over the top.
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16
Drop the reserved chocolate batter in dollops on top.
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17
Run a knife or offset spatula all the way through the batters to create a swirling effect.
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18
Bake until a cake tester inserted near the edges comes out clean, about 35 minutes.
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19
The center will still be fairly soft, but it will continue to firm after being removed from the oven.
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20
Transfer to a wire rack; let cool in the pan before cutting into squares.
