Mint Chocolate Chip Cheesecake Brownies

 speed this up if desired. Dont refrigerate too long as the butter will start to resolidify.
Whisk sugar into cooled chocolatebutter mixture. Add in the eggs one at a time whisking after each addition until combined. Whisk in the vanilla and then gently fold in the flour and salt. Pour batter into prepared pan reserving about 14 cup of batter doesnt have to be exact.
Make the cheesecake batter Using a handheld mixer or stand mixer fitted with a paddle attachment beat the cream cheese on mediumhigh speed in a large bowl until smooth and creamy about 1 minute. Beat in the sugar egg yolk peppermint extract
and 2 drops of food coloring until completely smooth about 1 minute. Feel free to add more green food coloring if desired. Fold in the mini chocolate chips.
Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Spoon remaining 14 cup of brownie batter on top. Glide a knife through the layers creating a swirl pattern. Add more mini chocolate chips on top if desired.
Bake brownies for 3035 minutes or until a toothpick comes out mostly clean with just a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 20 minutes to protect the top from overbrowning. Remove from the oven and place the pan on a wire rack. Cool brownies completely.
Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.
Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.