BOOM BOOMS

Steps:

• Preheat oven to 300 degrees F.
• Lightly coat an 8" square pan with cooking spray.
• Melt the unsweetened chocolate and butter in the top of a double boiler over hot but not boiling water.
• Cool chocolate mixture for 5 minutes.
• Mix the 1 1/4 c+ 1 tbsp sugar and the melted chocolate in a bowl until blended.
• Mix in the 1/2 tsp vanilla, and then beat in the 3 eggs one at a time until smooth.
• Add the 3/4 c flour and beat until well combined.
• Set chocolate mixture aside.
• Mix the cream cheese, 1 1/2 tsp flour, 5 tbsp sugar, egg and 1/4 tsp vanilla in a food processor (or with an electric mixer) until well blended.
• Spread 2/3 of the brownie batter in the pan.
• Cover with the cream cheese mixture.
• Scoop the rest of the brownie mixture over the top in nine evenly spaced equal sized mounds (with a bit of space between them).
• With the handle of a wooden spoon make parallel lines in the batter about 1 1/2" apart in one direction.
• Turn the pan and do the same thing in the other direction.
• Don't overmix, the effect should be marbled.
• Gently shake the pan to level the batter.
• Bake for 50 minutes or until a toothpick comes out clean or with moist crumbs.
• Sprinkle the finely chopped semisweet chocolate evenly over the hot brownies.
• Wait 5 minutes or so until chocolate has melted.
• Spread the melted chocolate evenly over the top of the brownies.
• OR spread nutella over warm brownies.
• Cool for at least one hour before cutting.