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“From BHG”
1hr 20mins
12 brownies

Ingredients Nutrition


  1. Grease and lightly flour an 8-inch square baking pan; set aside.
  2. In a small heavy saucepan, melt unsweetened chocolate and butter over low heat, stirring constantly.
  3. Remove from heat; set aside to cool slightly.
  4. In a bowl, combine the flour, nuts, baking powder; set aside.
  5. In a big bowl, stir together the melted chocolate and 1 ½ cups sugar; add in 3 of the eggs and 1 teaspoon vanilla; lightly beat with a wooden spoon just until combined (don’t overbeat or brownies will rise too high, then fall).
  6. Stir in flour mixture; spread batter in the prepared baking pan; bake at 350° for 40 minutes.
  7. Meanwhite, in a small heavy saucepan melt semisweet chocolate over low heat; remove from heat and let cool slightly.
  8. In a bowl, combine the cream cheese, melted semisweet chocolate, remaining egg, remaining ¼ cup sugar, milk, and remaining ½ teaspoon vanilla; beat with an electric mixer on medium-high heat until combined.
  9. Carefully spread topping evenly over hot brownies; bake 10 minutes more or until topping appears set.
  10. Cool completely in pan on a wire rack.
  11. Cover and chill at least 2 hours before serving; cut into bars.
  12. Cover and store in the refrigerator for up to 3 days.

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