2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 ounces Ghirardelli unsweetened chocolate
4 ounces Ghirardelli semisweet chocolate
1/2 cup unsalted butter
1 cup sugar
2 teaspoons vanilla extract
3 large eggs
Peanut Butter Cheesecake Filling:
8 ounces cream cheese, at room temperature
1/4 cup sugar
1 teaspoon vanilla
1 large egg yolk
1/2 cup peanut butter chips
Preheat oven to 325ºF.
Coat a 9 inch square baking pan with cooking spray.
Line the pan with aluminum foil and spray.
Whisk flour, salt, and baking powder together in a small bowl; set aside.
In a double boiler, melt chocolate and butter.
Transfer to a large mixing bowl and stir in one cup sugar and vanilla.
Whisk in eggs, one at a time until mixture is smooth.
Add dry ingredients and stir until combined.
Spread mixture into pan.
For peanut butter cheesecake filling:
Beat cream cheese and 1/4 cup sugar until light and fluffy.
Add vanilla and egg yolk and beat until smooth.
Fold in peanut butter chips.
Drop the cream cheese mixture over the chocolate mixture in dollops and swirl with a butter knife to create a marbles effect.
Bake until the edges have puffed slightly and a toothpick inserted into the center comes out with a few moist crumbs, about 50 – 60 minutes.
Cool 5 minutes, then lift brownies out of the pan.
Refrigerate at least 3 hours then cut with heart shaped cutters.
Serve cool to room temperature.