Caramel cheesecake Brownies

Makes 48

Ingredients:

       Brownies:

11 Tablespoons butter, cut into small chunks

8 ounces semisweet chocolate, baking bars, chopped or chocolate chips

1/3 cup unsweetened cocoa powder

4 large eggs, room temperature

1 1/3 cups sugar

2 teaspoons vanilla

1 1/3 cups flour

       Caramel Cheesecake:

1 package (8ounces) cream cheese, softened

4 Tablespoons butter, softened

1/3 cup powdered sugar

1/3 cup instant vanilla pudding mix (about half of a 5.1 ounce package)

1/2 cup caramel sauce (ice cream topping)

1/2 teaspoon ground cinnamon

2/3 cup miniature chocolate chips

       Glaze:

1/2 cup whipping cream

4 ounces semisweet chocolate, chopped

2 Tablespoons butter, softened

Directions:

       Brownies:

Preheat oven to 350 degrees F.  Line a 13 x 9 inch pan with aluminum foil. Make sure the foil hangs over the edge to use for handles. Spray the foil with nonstick cooking spray.

Combine the butter and the chopped chocolate in a large microwave safe bowl and heat in 30 second intervals until melted and mixed together.  Stir after each 30 seconds.  It will not appear melted until you stir it.  Mix in the cocoa powder until well combined.

Add the eggs, one at a time, mixing well after each.  Add the sugar, vanilla, and flour.  Mix together well.  It might be grainy at first.  Continue mixing until it is shiny, smooth and satiny, 2 to 3 minutes by hand.

Pour the batter into the pan and smooth it out into an even layer.  Bake at 350 degrees for 22 to 25 minutes, just until a toothpick inserted in the center comes out with a few crumbs.  Let the brownies cool completely before adding the cheesecake.

       Caramel Cheesecake:

Combine cream cheese and butter in a large mixing bowl.  With your mixer, beat on medium speed until light and fluffy, a couple of minutes.

Add the powdered sugar, vanilla pudding mix, caramel sauce, cinnamon, and vanilla.  Mix on medium speed until well mixed.  Stir in the mini chocolate chips.  Carefully spread cheesecake over brownies.  Try to keep the layer even.  Place in refrigerator for at least 2 hours.

       Glaze:

Place the chopped chocolate in a medium bowl.  Set aside.  Heat the whipping cream in a small saucepan over medium heat just until it starts to simmer.  DO NOT BOIL.  Pour the hot cream over the chocolate in the bowl.  Let sit for 2 minutes to soften the chocolate.  Whisk them together until the chocolate is smooth and melted and the chocolate and cream are well mixed.  Add the butter and mix again until smooth. Pour the glaze over the caramel cheesecake layer while the glaze is still warm.  Smooth it out carefully.

Chill well in the refrigerator, at least 1 hour, until the glaze is set.

Lift the brownies out of the pan using the foil for handles.  Place on cutting board and cut into 48 squares (8 x 6)

Adapted slightly from a Pillsbury recipe.