What's The Name A Angie From George Lopez

And here it is another recipe that was silently laying on my desk (and the pictures in my hard drive!!!!). I made this fatty brownies for a field trip I had with my lab people in July: by the first night, I think they were almost all gone!!!
Moreover, the day I was baking them I was supposed to go and see a room to move to.
I had to call to say I was running late because I had brownies baking in the oven...
Fortunately they didn't mind and the room turned out to be the one I moved to (before moving again a month ago, but the people are still the same!!!!).

The recipe I used is a mix of a few different recipes I found browsing books and websites.
It worked out pretty good...and I really enjoy eating them straight from the fridge
(before they literally start to melt and grease your hands!!!)

CHEESCAKE BROWNIES

300 g dark chocolate, chopped
200g unsalted butter, softened
1 cups brown sugar
3 eggs
1/2 cup plain flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
250g cream cheese, softened
1/4 cup caster sugar
1 teaspoon vanilla essence

Grease and line with overhanging baking paper a 4cm deep, 16cm x 26cm (base) pan. Place chocolate in a heatproof bowl over a pan with boiling water. Let melt, stirring with a metal spoon till smooth. Using electric beaters, cream butter and brown sugar until pale. Add 2 eggs, 1 at a time, mixing until well combined. Sift in flour, cocoa and baking powder. Add melted chocolate and mix well. Beat then cream cheese, caster sugar and vanilla until soft and creamy. Add remaining egg and beat for a further 2 minutes. Spread half the chocolate mixture over base of prepared pan. Using half the cheese mixture, Drop heaped teaspoons over the top. Remaining Cover with chocolate mixture. Remaining Dollop over cheese mixture. Using a flat-bladed knife, swirl mixture to create a rippled effect. Bake at 180 ˚ C for 40 minutes or until a skewer inserted into the center has moist crumbs Clinging. Allow to cool in pan. Cut into pieces and serve .

CHEESECAKE brownies

300 g dark chocolate, in pieces
200g softened butter 1 cup
zuccheo cane

3 eggs 1 / 2 cup flour
1 / 4 cup
cocoa 1 / 2 teaspoon baking powder 250g cheese like Philadelphia

1 / 4 cup sugar 1 teaspoon
vanilla essence

Imburarre and cover with parchment paper (so that it overflows) a pan 16cm x 26cm and 4cm deep. Melt the chocolate in a double boiler, stirring until smooth and `no`. Work with an electric mixer to cream butter and brown sugar. Add 2 eggs, one at a time and mix well. Then add the sifted flour, cocoa and baking powder. Finally, add the melted chocolate and mix well. In another bowl beat cheese, sugar and vanilla essence until `the mixture is smooth and creamy. Add egg and mix for 2 minutes. Pour half of chocolate mixture into the pan and level. Usandone half, drop spoonfuls of the mixture over the cheese il primo strato. Coprire col rimanente impasto al cioccolato e di nuovo le cucchiate di quello al formaggio.Con un coltello non appuntito formare delle spirali nel composto. Infornare a 180˚C per 40 minutes (uno stuzzicadente inserito nel centro non deve uscire troppo asciutto, ma ancora un po' umido).Lascia raffreddare nella teglia e poi tagliare a pezzi delle dimensioni preferite!