Chocolate Chip Cheesecake Swirl Brownies

Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined. Pour batter into prepared pan.
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, sugar, egg, and salt until completely smooth. Stir in the mini chocolate chips. Drop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Use a knife to create swirls by dragging it through the batter. Sprinkle with more mini chips, if desired.
Bake brownies for 35-40 minutes or until a toothpick or cake tester inserted in the center comes out mostly clean. If you would like, you can cover the brownies after about 25 minutes to prevent the top from browning too quickly. Allow brownies to cool completely before cutting into squares. Store brownies covered in the refrigerator up to 1 week or in the freezer up to 2 months.