First things first: I can’t believe I missed this recipe on my first pass through the collection. It’s got everything: chocolate, cream cheese, frosting. I must have been in a fugue state when I passed it by earlier. Anyway, this is a great recipe and one that is sure to be on the regular rotation.
A caveat before we get started: Don’t be cheap with the chocolate chips for the frosting. Most chocolate chips these days are loaded with other shit that makes them difficult to melt properly. Get a good quality bag of chips, like Ghirardelli.
Here’s what you’ll need:
3 oz. Baker’s Chocolate
⅓ Cup Butter
4 Eggs
2 Cups Sugar
1 tsp. Vanilla
1 Cup Flour, sifted
1 Cup Pecans, chopped
8 oz. Cream Cheese, softened
12 oz. Chocolate Chips
2 Tbsp. Butter
Melt baker’s chocolate and butter in a saucepan over medium heat until smooth. Remove from heat and set aside. Grease and flour a 9” x 13” pan.
In a separate bowl, beat three eggs and slowly add 1 ½ cups of sugar.
Add vanilla and chocolate mixture and mix well. Stir in flour and nuts. Pour batter into prepared pan.
In a separate bowl, beat cream cheese while adding remaining ½ cup of sugar in a steady stream. Add remaining egg and beat until light and fluffy.
Spread over top of brownie batter.
Bake in a 350-degree oven for 40-45 minutes.
To make frosting, melt chocolate chips and butter in a small saucepan over low heat until smooth. When brownies are completely cool, spread frosting over the top.
Serve with a tall glass of milk and a syringe of insulin.
OMG
I second that OMG and raise it 100%.
Jesus fucking Christ, those look glorious
How did you keep from just eating the cream cheese layer with a spoon?
It took a significant act of will.