Ultimate Brownies

No Photo


  • 4 ounces unsweetened chocolate, chopped
  • 1/2 cup butter or margarine
  • 1 cup all-purpose flour
  • 1/2 cup chopped walnuts or pecans, toasted
  • 1/4 teaspoon baking powder
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 ounces semisweet or bittersweet chocolate, chopped
  • 6 ounces cream cheese
  • 1 egg
  • 1/4 cup granulated sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract


  1. Grease and lightly flour an 8-inch square baking pan; set aside.
  2. Melt the unsweetened chocolate with butter or margarine; set aside to cool slightly.
  3. In a medium mixing bowl, stir together the flour, walnuts or pecans and baking powder; set aside.
  4. In a large mixing bowl stir together the melted chocolate mixture and the 1 1/2 cups sugar.
  5. Add the 3 eggs and 1 teaspoon vanilla extract. Using a wooden spoon, lightly beat the mixture just until combined. Do not over-beat or brownies will rise during baking, then fall and crack.
  6. Stir in the flour mixture.
  7. Spread the batter in the prepared pan.
  8. Bake at 350 degrees F for 40 minutes.
  9. Meanwhile, for topping, in a small saucepan melt semisweet or bittersweet chocolate; cool slightly.
  10. In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed about 30 seconds or until softened.
  11. Add the melted semisweet or bittersweet chocolate, 1 egg, 1/4 cup sugar, 1 tablespoon milk and 1/2 teaspoon vanilla extract. Beat until combined.
  12. Carefully spread topping evenly over hot brownies.
  13. Bake at 350 degrees F for about 10 minutes more or until the topping is set.
  14. Cool brownies in the pan on a wire rack.
  15. Cover and chill in the refrigerator for at least 2 hours before serving.
  16. To serve, cut into bars.
  17. Cover; refrigerate to store.

Makes 12 to 16.