- 1/2 cup butter
- 4 squares semisweet chocolate
- 2 eggs
- 1 cup brown sugar
- 3/4 cup flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
Preheat oven to 350ºF degrees.
Brownies:
Melt butter and chocolate together, set aside to cool. In a large mixing bowl, beat eggs and sugar until light and creamy. Stir in flour and baking soda, and then the chocolate mixture. Mix well and pour into greased 9 inch square pan.
Cheesecake topping:
In a large bowl, beat together cream cheese, sugar and butter until creamy . Mix in eggs, milk and flour – mix well. Stir in chocolate and spread evely over brownie layer. Bake 40 – 45 minutes. Cool.
Icing:
Combine sugar, cream and vanilla in a small saucepan. Stir to blend. Place pan over medium high heat and bring to boil; reduce heat and simmer for 5 minutes, stirring. Remove from heat and add chocolate and butter, stirring until smooth. Let sit until mixture is slightly cooled and thick enough to spread.
Pour over cooled cake and chill. Cut into squares and store in refrigerator.