Cream Cheese Marbled Chocolate Brownies

- 2 bars (8 ounces) NESTLE TOLL HOUSE Dark Chocolate Baking Bar, broken into pieces

- 1 package (8 ounces) cream cheese, at room temperature

- 1 cup sugar, divided

- 4 large eggs, at room temperature, divided

- 1 ½ teaspoons vanilla, divided

- ¼ cup all-purpose flour

- ½ teaspoon salt

- 1/3 cup (2/3 stick) butter, softened

- ½ cup milk

PREHEAT oven to 350 F. Grease 9 inch square baking pan.

MICROWAVE chocolate in medium, uncovered, micfrowave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute. STIR. If pieces retain some of their original shape, microwave at additional 10 to 15 second intervals, stirring just until melted. Cool to room temperature.

BEAT cream cheese and ¼ cup sugar in small bowl until smooth. Beat in 1 egg and ½ teaspoon vanilla.

COMBINE flour and salt in small bowl. Beat remaining ¾ cup sugar and butter in medium mixer bowl until creamy. Add remaining 3 eggs, milk and remaining 1 teaspoon vanilla; beat until well mixed. Beat in melted chocolate. Stir in flour mixture until blended. Spread into prepared baking pan.

DROP tablespoons of cream cheese mixture randomly over chocolate mixture. Swirl mixtures deeply with spoon, pulling chocolate mixture up to the surface.

BAKE for 33 to 38 minutes or until wooden tooth pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Refrigerate for 1 hour. Cut into bars.

Makes 16 brownies

Prep Time: 20 minutes

Baking Time: 33 minutes

Refrigerating Time: 1 hour