- 8 ounces NESTLE CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar, broken into pieces
- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup granulated sugar, divided
- 4 large eggs, room temperature, divided
- 1 1/2 teaspoons vanilla extract, divided
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup butter, softened
- 1/2 cup milk
- Preheat oven to 350 degrees F. Grease 9-inch-square baking pan.
- Microwave chocolate pieces in medium, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; 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 1/4 cup sugar in small mixer bowl until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract.
- Combine flour and salt in small bowl. Beat remaining 3/4 cup sugar and butter in medium mixer bowl until creamy. Add remaining 3 eggs, milk and remaining teaspoon vanilla extract; 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 surface.
- Bake for 33 to 38 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Refrigerate for 1 hour. Cut into bars.