Ingredients
- 4 ounces unsweetened chocolate
- 12 cup butter
- 1 13 cups sugar
- 12 teaspoon vanilla
- 3 eggs
- 34 cup all-purpose flour
- 8 ounces cream cheese
- softened
- 13 cup sugar
- 1 egg
- 4 teaspoons all-purpose flour
- 14 teaspoon vanilla
- 12 cup semisweet chocolate piece
Instructions
- For chocolate batter: Melt the unsweetened chocolate and butter in a saucepan over low heat.
- Remove from heat.
- Stir in the 1 1/3 cups sugar and 1/2 teaspoons vanilla.
- Cool 15 minutes.
- Beat in the 3 eggs and the 3/4 cup flour.
- For cheesecake filling: Combine cream cheese, the 1/3 cup sugar, 1 egg, 4 teaspoons flour, and 1/4 teaspoons vanilla in a mixing bowl.
- Grease an 8x8x2-inch baking pan.
- Spread two-thirds of the chocolate batter in the pan.
- Spoon cheesecake filling over batter.
- Dollop with remaining chocolate batter.
- Bake in a 350 degree oven for 20 minutes.
- Sprinkle with chocolate pieces.
- Bake for 12 minutes more.
- Cool in pan on wire rack.
- Cut into squares.
- Store in air tight container in the refrigerator.
- Let stand at room temperature for 30 minutes before serving.
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