Preheat the oven to 350. Butter and flour a 13x9x2 inch baking pan.
Sift together the all-purpose flour, cake flour, baking powder, and salt. Toss the chocolate chips with 2 teaspoons of the flour mixture.
Beat the cream cheese and butter in the large bowl of an electric mixer on moderately high speed for 3 minutes. Add the sugar and beat for 2 minutes. Add the eggs, one at a time, beating well after each addition.
Add the chocolate and vanilla extract and beat on low speed for 1 minute. Add the dry ingredients and mix until the particles of flour are absorbed. The batter will be very light and fluffy, almost like stiffly whipped heavy cream. Stir in the chocolate chips.
Scrape the batter into the prepared pan; spread the batter evenly. Bake the brownies for 25 minutes, or until just set. Cool the brownies completely in the pan on a rack.
Cut into 1 3/4 by 2 1/4 inch rectangles. Remove the brownies from the pan using a metal spatula. Refrigerate in an airtight tin.
Variation:
For Cream Cheese Brownies with Nuts: stir in 1 cup chopped nuts into the
batter along with the chocolate chips
Recipe submitted by Chammy on 2/18/01