TCHO Chocolate Walnut Cheesecake Brownies

Yields 16-20 servings

Chocolate Walnut Batter
6 ounces TCHO Pro 60.5% Dark Chocolate Discs
1 cup sweet butter, softened
2 eggs
1 cup flour
1 cup walnuts, coarse chop
1 teaspoon vanilla
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon

Cheesecake Mix
2 (8 ounces) packages cream cheese
1 egg
1 cup sugar
2 tablespoon butter, softened
1 tablespoon flour
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon lemon zest (or orange zest)
1/2 teaspoon cardamom

1. Preheat oven to 350o Grease and lightly flour 9-inch square pan.
2. Melt TCHO chocolate over low heat. Let cool.
3. Cheesecake Mix: Beat cream cheese, 1 egg, butter, sugar, salt, flour and vanilla, lemon zest, and cardamom. Set aside.
4. Chocolate Walnut Batter: Beat 2 eggs until light; add butter, sugar, baking powder, salt and flour. Blend in cooled chocolate, walnuts, and vanilla.
5. Spread 3/4 of chocolate batter in pan. Then, spread Cheesecake mix evenly over chocolate layer. Spoon on large dollops of remaining chocolate walnut batter over cheesecake layer. Using a knife or skewer, marble layers by dragging in a zigzag. Make sure the mixture is level in the pan.
6. Bake for 35-40 minutes, or until toothpick comes out clean when inserted in center of pan. Cut into 2″ squares.