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Chocolate Fudge Cheese Cake Brownies with Nutella-Pecan Frosting

Brownie Base
4 (1 ounce) squares unsweetened chocolate (Bakers is good)
1 cup butter
2 1/2 cups sugar
4 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Cheesecake
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup all-purpose flour

Frosting
1/2 (13 ounce) jar Nutella (stirred well before spreading)
1/2 cup toasted and crushed pecans

Brownie Base:
Preheat oven to 350 degrees F.

Melt unsweetened chocolate and butter in a bowl over simmering water. Remove mixture from heat and stir in sugar until well mixed. Add eggs, vanilla extract and salt; beat well. Fold in flour and mix just until smooth. Pour into prepared pan and set aside.

Cheesecake:
Beat cream cheese and sugar in a mixing bowl. Add egg and vanilla extract and mix until smooth. Add flour; mix until just blended. Place spoonsful of cream cheese batter on brownies. Swirl cream cheese mixture into brownie base mixture, using a butter knife.

Bake 35 to 40 minutes or until a wooden pick or knife inserted in center comes out clean. While brownies are still warm BUT not hot frost with Nutella. Sprinkle the crushed pecans over all.