Creamy, Fudgy, Nutty Brownies

From BHG

• Ready In: 1 hr 20 mins
• Yields: 12 brownies

Ingredients

• 4  ounces  unsweetened chocolate, chopped
• 1⁄2 cup butter
• 1  cup all-purpose flour
• 1⁄2 cup  chopped walnuts or 1⁄2 cup pecans, toasted
• 1⁄4 teaspoon baking powder
• 1 3⁄4 cups sugar
• 4  eggs
• 1 1⁄2 teaspoons vanilla
• 3  ounces  semisweet chocolate, chopped
• 2 (3 ounce) packages cream cheese, softened
• 1  tablespoon milk

Directions

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.