• Prepare an 9X9 inch pan by spraying with non-stick baking spray. Cut a 9” wide strip of parchment paper and lay across the pan if you want to lift the brownie cheesecake out for cutting and serving.

Brownie Layer

• Melt the butter and chocolate bars in a microwave safe bowl. Microwave for 30 seconds and stir. Microwave for 20 seconds more and stir again. You’ll see lumps of chocolate but they may smooth out as you stir. If the mixture is not smooth, microwave for 15 more seconds more and stir again. Don’t overheat.
• Beat the chocolate and butter together until the color lightens. You can do this by hand or by mixer.
• Add the eggs, one at a time, beating after each.
• Add sugar, salt, and vanilla and mix thoroughly.
• Stir in the flour just until incorporated.
• Spread the brownie mix into the prepared pan.

Cheesecake Layer

• Preheat oven to 300 degrees F.
• Use a mixer to beat the cream cheese, butter, cornstarch, condensed milk until fluffy.
• Add the egg and vanilla and mix until smooth.
• Pour the cheesecake mixture on top of the brownie layer.
• Bake for 45-50 minutes until light tan and just firm.

Chocolate Icing

• Prepare the icing as soon as you remove the cheesecake brownies from the oven.
• Using a mixer, beat the butter, cocoa powder, milk, powdered sugar, and vanilla together until smooth.
• Spread the icing on the baked brownies while still hot and in the pan.
• If using pecan pieces, sprinkle on the icing while it is still warm.
• Let the brownies cool completely in the pan.
• Cover with plastic wrap or foil and refrigerate 6-8 hours, or overnight.