adapted from The Sweet Melissa Baking Book by Melissa Murphy
Ingredients
Brownie Bottom:
5ouncesunsweetened chocolate
½pound2 sticks unsalted butter
1 2/3cupsall-purpose flour
½teaspoonbaking powder
½teaspoonkosher salt
4large eggs plus 2 large egg yolks
2cupssugar
1tablespoonpure vanilla
Cheesecake layer:
1poundtwo 8-ounce packages cream cheese, at room temperature
1 ½cupssugar
¼teaspoonkosher salt
6large eggs
1 ½teaspoonsvanilla extract
2cupssemisweet chocolate chips
Chocolate Frosting:
1/2cupbutter, softened
1/2cupunsweetened cocoa powder
3-4cupspowdered sugar
dash salt
1teaspoonvanilla
1/4cupmilk
Instructions
Brownies:
In the top of a double boiler over simmering, not boiling water, melt the chocolate and the butter, stirring to combine. Set aside to cool to warm. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla until smooth. Pour the chocolate mixture into the egg mixture and combine with a whisk. Add the flour mixture to the chocolate/egg mixture and stir until just combined. Pour the brownie batter into the prepared pan, and spread evenly.
Cheesecake layer:
In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese, sugar, and the salt until light and fluffy, about 5 minutes. Add the eggs, mix well after each addition. Scrape down the sides of the bowl. Stir in vanilla. In separate bowl, toss chocolate chips with 1 tablespoon flour. Fold chocolate chips into cream cheese mixture.
Pour the cheesecake mixture over the brownie layer. Bake for about 1 hour and 10 minutes, or until lightly golden. The brownie layer will be set, but will still stick to a knife when inserted into center of brownies. Do not over bake. Remove to a wire rack to cool. Cool completely. (If you want to speed up this process, place in freezer for about 1/2 to 1 hour after cooled a while on the counter.
Cream butter, add cocoa and powdered sugar. Add salt and vanilla. Beat until smooth, adding milk until desired consistency. Add more powdered sugar if too thin, a little more milk if too thick. Spread on top of brownies when completely cooled.
Top with chocolate frosting if desired. May be served cold or at room temperature.
Notes
-This recipe makes a full 9x13 pan. It is hard to see in the pics, but the brownies raise to almost the top of the pan.-The recipe says to cut the brownies into 12 pieces. hmmm. You would have to be a complete GLUTTON to want to eat 1/12th of this pan of brownies by yourself. I think about 20-24 brownies per pan.