Plaza Bakery's Cream Cheese Topped Chocolate Brownies Recipe

For topping: Preheat oven to 350 degrees.
Lightly grease 9 inch square baking pan with 2 inch sides.
Dust pan with flour; tap out excess.
Using electric mixer, beat cream cheese with sugar in medium bowl till smooth.
Blend in egg, vanilla and salt.
Set topping aside while preparing brownie batter.
For brownies: Heat chocolate and butter in heavy saucepan over very low heat, stirring till smooth.
Cold slightly.
Using electric mixer, beat Large eggs, sugar, vanilla and salt in large bowl till thick, about 3 min.
Stir in melted chocolate, then flour and semi-sweet chocolate chips.
Pour batter into prepared pan; smooth top.
Spoon cream cheese topping into pastry bag fitted with 1/2 inch round tip.
Pipe cheese mix in diagonal lines atop brownie batter, spacing lines 1/2 to 3/4 inch apart.
Run tip of small knife through cream cheese on opposite diagonal, spacing 1/2 inch apart and creating "V" pattern.
Bake till toothpick inserted in center of dessert comes out with a few moist crumbs still attached, about 40 min.
Cold dessert in pan on rack 3 hrs.
Cover and chill at least 2 hrs.
(Can be prepared up to 2 days ahead.)
Run small sharp knife around pan sides to loosen.
Cut dessert into 12 brownies.
Serve brownies cool.
12 servings.