::Cream Cheese Brownies::

4 ounces bittersweet chocolate, chopped

3/4 cup butter, room temperature

2 eggs, beaten

3/4 cups sugar

1/4 cup all-purpose flour

1 teaspoon pure vanilla extract

1/4 teaspoon sea salt

Preheat oven to 350 degrees and prepare a 8 x 8 or 9 x 9 pan with parchment paper. Or you can double the recipe and make a 9 x 13 pan of brownies. 

Melt butter and chocolate in microwave on medium. Stir once melted. Remove and set aside to cool. Using a hand mixer or a stand mixer, beat the eggs and sugar. Once combined, add the vanilla and salt. Then slowly add in the cooled chocolate and butter mixture. Next add the flour a little at a time until well blended. Pour batter into prepared pan and bake for about 30 minutes or until set. Allow brownies to cool completely before going to the next step.

Cheesecake Filling

1 cup heavy whipping cream

1 teaspoon sugar 

8 ounces cream cheese, at room temperature

In a large bowl that has been chilled, beat the heavy cream until you see soft peaks. Add the sugar and blend well. In another large bowl beat the cream cheese until smooth then fold in the whipped cream you just made. Spread on top of cooled brownies. Chill in the refrigerator while making your Ganache topping.

Ganache

6 ounces semisweet chocolate, finely chopped

6 tablespoons heavy cream

3 tablespoons butter

Place chopped chocolate in a small bowl. Set aside. In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth. Pour ganache over cooled brownies and spread evenly. Allow ganache to get firm before cutting brownies. I usually put mine in the refrigerator to firm it up quickly.

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