In a large microwave safe bowl, combine the butter and chocolate. Cover and microwave on high for 1-2 minutes; stir until smooth. Beat in sugar, eggs and vanilla.
Add the flour and baking powder until blended. Spread into a greased microwaveable 8 inch square dish; set aside. In a microwaveable bowl, heat cream cheese on high for 45-60 seconds or until softened; stir until smooth. Beat in sugar, egg and vanilla.
Spoon over brownie batter; cut through batter with a knife to swirl. Sprinkle with the chocolate chips. Shield corners of dish with triangles of foil. Place the dish on an inverted microwaveable saucer. Cook, uncovered, at 70% power for 11-13 minutes or until a toothpick comes out clean, rotating a half turn after 5 minutes. Heat on high for 1 minute.
Cool on a wire rack. Store in the refrigerator. Yield: 1 dozen. Note: Shielding with small pieces of foil prevents overcooking of food in the corners of a square or rectangular dish. Secure foil firmly to dish and do not allow it to touch insides of the oven.
By Robin from Washington, IA
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