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Chocolate Fudge Cheese Cake Brownies
with Nutella-Pecan Frosting



Brownie Base

  • 4 (1 ounce) squares unsweetened chocolate (Bakers is good)
  • 1 cup butter
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour


  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour


  • 1/2 (13 ounce) jar Nutella (stirred well before spreading)
  • 1/2 cup toasted and crushed pecans


  1. Brownie Base: Heat oven to 350 degrees F.
  2. Melt unsweetened chocolate and butter in a bowl over simmering water. Remove mixture from heat and stir in sugar until well mixed. Add eggs, vanilla extract and salt; beat well. Fold in flour and mix just until smooth. Pour into prepared pan and set aside.
  3. Cheesecake: Beat cream cheese and sugar in a mixing bowl. Add egg and vanilla extract and mix until smooth. Add flour; mix until just blended.
  4. Place spoonsful of cream cheese batter on brownies. Swirl cream cheese mixture into brownie base mixture, using a butter knife.
  5. Bake for 35 to 40 minutes or until a wooden pick or knife inserted in center comes out clean.
  6. While brownies are still warm, BUT not hot, frost with Nutella. Sprinkle the crushed pecans over all.


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