This cheesecake brownie recipe satisfies both the brownie and the cheesecake lovers.
Preheat oven to 350 degrees F.
Grease a 9x13 inch pan.
Place chocolate, into a saucepan with the butter. Melt on a low heat.
Take off the heat to cool slightly.
Whisk in sugar and eggs into the mixture, one at a time, mixing well.
Add the vanilla extract.
Whisk in the flour and cocoa.
Stir in the chopped nuts (optional).
Spread the brownie mixture in pan.
In a mixing bowl, use an electric mixer to beat the cream cheese, sugar, sour cream, egg and vanilla extract together until smooth.
Gently pour the cream cheese layer over the brownie base.
Bake for 35-40 minutes, until just set in the middle.
Let it cool completely before cutting into squares.
In the meanwhile, melt the chocolate using a double boiler or your favorite way of melting.
Pour into a shallow bowl.
Line a baking sheet with parchment paper.
Cut brownies into squares or rectangles and dip the brownie base into the melted chocolate and then transfer to parchment lined tray.
Repeat for each square.
Drizzle remaining chocolate over bars and chill for 30 minutes before serving.