Chocolate Fudge Cheese Cake Brownies with Nutella-Pecan Frosting
4 (1 ounce) squares unsweetened chocolate (Bakers is good)
1 cup butter
2 1/2 cups sugar
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
Brownie Base: Heat oven to 350 degrees F.
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.
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.
of cream cheese batter on brownies. Swirl cream cheese mixture into brownie base
mixture, using a butter knife.
Bake for 35 to 40 minutes or until a wooden pick or knife inserted in center comes
While brownies are still warm, BUT not hot, frost with Nutella. Sprinkle
the crushed pecans over all.