6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 packages (8 ounces each) cream cheese, softened
2 cups granulated sugar, divided
4 large eggs, at room temperature, divided
1 tablespoon vanilla extract, divided
1 cup (2 sticks) butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
- Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the long sides of the pan. Lightly butter the bottom and sides of foil-lined pan.
- Place chocolate in microwave-safe bowl. Microwave at medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool to room temperature.
- Beat together cream cheese and 1/3 cup sugar in large bowl until smooth, using electric mixer at medium speed. Beat in 1 egg and 1 teaspoon vanilla.
- Beat butter and remaining sugar in large bowl until combined, using electric mixer at medium speed. Beat in remaining 3 eggs, one at a time, beating well after each addition. Beat in melted chocolate and remaining vanilla. Beat in flour and salt just until combined, using low speed.
- Remove 1 cup batter and set aside. Spread remaining batter in prepared pan. Spread cream cheese mixture evenly over the batter. Spoon reserved chocolate batter over cream cheese mixture. Pull a knife through layers with a slight lifting motion, in a zigzag pattern to create marbleized pattern.
- Bake for 30 to 40 minutes or until a toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it. Cool in pan on a wire rack. When completely cooled, using the two ends of the foil as handles, lift the brownies out of the pan. Cut into squares.
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