4 ounces unsweetened chocolate, chopped
1/2 cup butter or margarine
1 cup all-purpose flour
1/2 cup chopped walnuts or pecans, toasted
1/4 teaspoon baking powder
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 ounces semisweet or bittersweet chocolate, chopped
6 ounces cream cheese
1/4 cup granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Grease and lightly flour an 8-inch square baking pan; set aside.
Melt the unsweetened chocolate with butter or margarine; set aside to cool slightly.
In a medium mixing bowl, stir together the flour, walnuts or pecans and baking powder; set aside.
In a large mixing bowl stir together the melted chocolate mixture and the 1 1/2 cups sugar. Add the 3 eggs and 1 teaspoon vanilla extract. Using a wooden spoon, lightly beat the mixture just until combined. Do not over-beat or brownies will rise during baking, then fall and crack. Stir in the flour mixture. Spread the batter in the prepared pan. Bake at 350 degrees F for 40 minutes.
Meanwhile, for topping, in a small saucepan melt semisweet or bittersweet chocolate; cool slightly. In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed about 30 seconds or until softened. Add the melted semisweet or bittersweet chocolate, 1 egg, 1/4 cup sugar, 1 tablespoon milk and 1/2 teaspoon vanilla extract. Beat until combined.
Carefully spread topping evenly over hot brownies. Bake at 350 degrees F for about 10 minutes more or until the topping is set. Cool brownies in the pan on a wire rack. Cover and chill in the refrigerator for at least 2 hours before serving. To serve, cut into bars. Cover; refrigerate to store.
Makes 12 to 16.