Brownies:
1/2 cup butter
4 squares semi-sweet chocolate
2 eggs
1 cup brown sugar
3/4 cup flour
1/4 tsp. baking powder
1/3 cup coarsely chopped pecans
Cheesecake Topping:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 tbl. butter, softened
2 eggs
2 tbl. milk
1 tbl. flour
3 squares semi-sweet chocolate, finely chopped
Icing:
1/4 cup sugar
1/4 cup whipping cream
1/2 tsp. vanilla
2 squares semi-sweet chocolate
2 tbl. butter
Brownies:
Melt butter and chocolate together. Set aside to cool.
In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour and baking soda, and the cooled chocolate mixture. Fold in pecans.
Pour into a greased 9 inch square pan.
Cheesecake Topping:
In a large bowl, beat together cream cheese, sugar and butter until creamy. Beat in eggs, milk and flour. Stir in chopped chocolate. Spread over brownie layer in pan.
Bake at 350 degrees. for 40- 45 minutes. Cool.
Icing:
Combine sugar, cream and vanilla in a small saucepan. Stir to blend. Place over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes without stirring.
Remove from heat and add chocolate and butter. Stir until chocolate has melted and mixture is slightly cooled and thick enough to spread.
Pour over cooled cake. Chill and cut into squares. Store in refrigerator.
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