Mint Chocolate Chip Cheesecake Brownies

Enjoy the best of cheesecake and a batch of brownies combinedand with less work! These mint chocolate chip cheesecake brownies come together with 2 simple batters. Be sure to cool the brownies completely before slicing and serving.
Ingredients
Brownie Batter
12 cup 8 Tbsp 113g unsalted butter
8 ounces 226gtwo 4ounce bars semisweet chocolate coarsely chopped
1 and 14 cups 250g granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
34 cup 94g allpurpose flour spooned leveled
14 teaspoon salt
Mint Cheesecake Batter

8 ounces 226g fullfat brick cream cheese softened to room temperature
14 cup 50g granulated sugar
1 large egg yolk
14 teaspoon peppermint extract
2 drops liquid or gel green food coloring
23 cup 115g mini chocolate chips
Instructions
Adjust the oven rack to the lowerthird position and preheat the oven to 350F 177C. Line the bottom and sides of an 117inch baking pan with parchment paper leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
Make the brownie batter first Melt butter and semisweet chocolate together in a medium saucepan on medium heat stirring constantly. Remove from heat and let cool to room temperature about 15 minutes. You can place the melted chocolatebutter mixture into the refrigerator for a few minutes to