INGREDIENTS

1. 7ouncescream cheese, softened
2. 1/2teaspoonvanilla
3. 1cupsugar, plus
4. 1tablespoonsugar
5. 2eggs
6. 1/3cupbutter, plus
7. 1tablespoonbutter
8. 3tablespoonsunsweetened cocoa
9. 3/4cupself rising flour, sifted
10. 1 3/4ouncespecans, chopped

11. Fudgey Frosting

12. 1tablespoonmilk
13. 1tablespoonbutter
14. 1/2cupconfectioners’ sugar
15. 2tablespoonsunsweetened cocoa
16. pecan halves, to dectorate (optional)

DIRECTIONS

1. Preheat oven to 350F.
2. Lightly grease an 8-inch square cake pan and line with parchment Beat together the cheese, vanilla, extract, and 5 teaspoons of the sugar until smooth, set aside Beat the eggs and remaining sugar until light and fluffy.
3. Place the butter and the cocoa in a small pan and gently heat, stirring until the butter melts and the mixture combines, then stir it into the egg mixture.
4. Fold in the flour and nuts Pour half of the brownie mixture into the bottom of the prepared baking pan and level the top.
5. Carefully spread the cream cheese mixture over that, then top with the remain brownie mixture.
6. Bake for 40-45 minutes, cool in the pan To make the frosting, melt the butter in the milk.
7. Stir in the confectioner’s sugar and the cocoa.
8. Spread over the cooled brownies and decorate with the pecan halves.
9. Cut into 16 squares and serve.