TO PREPARE:
Preheat oven to 350 degrees. Adjust oven rack one-third up from
bottom of oven.
Line a 9 x 9-inch pan with a 12-inch square of aluminum
foil. Place 1 tablespoon butter in pan and melt it in the oven, then
brush it on bottom and sides of pan. Set pan aside.
TO PREPARE BROWNIE LAYER:
In a heavy saucepan over medium heat, melt chocolate and butter,
stirring occasionally. Whisk in sugar and vanilla. Remove pan from heat
and beat in eggs one at a time.
Add flour and stir well, then add chopped pecans. Turn batter into pan
and smooth top. Set aside.
TO PREPARE CHOCOLATE CHEESECAKE LAYER:
In a small bowl, beat cream cheese until soft. Add sugar, cocoa
and vanilla and beat. Then add flour and eggs one at a time, beating well
after each addition.
Pour cheesecake mixture over brownie layer. Smooth top.
Marbleize the mixtures slightly by inserting a knife almost to the bottom
of one corner of pan and cutting through batter in a wide zigzag pattern.
Smooth top.
Bake at 350 degrees, about 40 minutes, or until a toothpick inserted in
the center comes out clean. Cool. Refrigerate for several hours or
freeze for about an hour until firm.
TO REMOVE AND CUT BROWNIES:
Cover top of pan with a sheet of waxed paper, then a cookie sheet.
Invert onto cookie sheet and peel off foil.
Invert again right-side-up. The cheesecake layer will now be on top. Cut
into 32 bars or triangles, cleaning blade after each cut. Store in a
single layer in refrigerator or freezer. Serve chilled.
YIELD: 32 BARS
