2 8-ounce packages cream cheese
2 cups sugar, divided
3 tablespoons milk
1 cup butter, softened
2/3 cup instant hot cocoa mix (tested with Swiss Miss)
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour

    In a small mixing bowl, beat cream cheese, 1/2 cup sugar and milk until fluffy; set aside. In a large mixing bowl, cream the butter, hot cocoa mix and remaining sugar. Beat in eggs and vanilla. Stir in flour. Pour half of brownie batter into a greased 9-by-13 baking pan that is 2 inches deep. Spread with the cream cheese mixture. Top with remaining brownie batter. Cut through batter with a knife to swirl the cream cheese. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.