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| 1 Tasse | chocolate chips semisweet |
| 1/2 Tasse | butter |
| 1/4 Tasse | milk |
| 2 | eggs |
| 1/2 Teelöffel | vanilla |
| 3/4 Tasse | sugar |
| 1/2 Tasse | flour |
| 2 Esslöffel | cocoa |
| 300 Gramm | Reese peanut butter chips; (11oz) |
| 250 Gramm | cream cheese softened |
| 1/4 Tasse | Sugar, flour |
| 1 | egg |
| 3/4 Tasse | milk |
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1. In microwave or double boiler, melt chocolate chips and butter. Transfer to med bowl and stir in milk. Beat in eggs and vanilla until smooth and set aside.
2. In another bowl, sift together sugar, flour and cocal. Pour chocolate mixture over dry ingredients and stir. Measure out 1/4 cup of the batter and set aside. Spread remaining batter into buttered 9"x9" pan.
3. For topping. In microwave or double boiler, melt chips and set aside. In med bowl, beat together remaining ingredients then beat in melted chips until smooth.
4. Spoon cheesecake topping over brownie batter. Drop spoonfuls of the remaining brownie batter over top and swirl with knife to create marble effect.
5. Bake at 350F for 35-40 mins until set. Cool completely before cutting.
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