Cheesecake Brownie Fudge Bars - brownie

Method

• Brownie: Melt butter and chocolate in saucepan on medium heat, stirring frequently.
• Remove from heat.
• Beat eggs, sugar, corn syrup and vanilla in 6-qt.
• (6-L) bowl of mixer fitted with paddle attachment 3 min.
• Add chocolate mixture; mix well.
• Sift together flour, cocoa powder, baking powder and salt.
• Add to chocolate mixture; mix well.
• Pour into parchment paper-lined full-sheet pan (or into lined half-sheet pan for trial recipe).
• Bake in 350 degrees F standard oven 20 to 25 min.
• or until top is firm to the touch.
• Cool completely.
• Meanwhile, prepare Cheesecake batter.
• Cheesecake: Beat cream cheese in 6-qt.
• (6-L) bowl of mixer fitted with paddle attachment until creamy.
• Add sugar; mix until smooth.
• Add whole eggs and yolks, 1 at a time, beating on low speed after each just until blended.
• Blend in heavy cream and vanilla.
• Refrigerate until ready to use.
• Pour 5 lb.
• cheesecake batter (2.2 kg) over cooled brownie layer in pan (or 2.5 lb.
• [1.1 kg] for trial recipe).
• Bake 22 to 28 min.
• or until cheesecake topping is almost set in centre.
• Cool completely.
• Cheesecake Brownie Fudge Bars: Cut brownie in full sheet pan into 8 x 8 (3 x 2-1/2") pieces to make 64 bars (or cut into 8 x 4 [3x2-1/2-inch] pieces to make 32 bars for trial recipe).
• Place in single layer in separate parchment paper-lined full-sheet pan (or in separate lined half-sheet pan for trial recipe).
• Insert wooden pop stick halfway into side of thickest side of each brownie, keeping the stick as level as possible.
• Refrigerate or freeze until ready to dip in melted chocolate.
• Melt semi-sweet chocolate in saucepan on low heat, stirring frequently.
• Dip bars, 1 at a time, in semi-sweet chocolate, turning to completely coat each bar with chocolate.
• Slowly pull pop from melted chocolate, gently shaking as you pull the pop to remove excess chocolate from the pop.
• Return pops to prepared sheet pan.
• (Note: You can also gently scrape underside of each pop before placing on the prepared baking sheet to remove excess chocolate.
• Let stand or refrigerate until chocolate coating is firm.
• Melt white chocolate in saucepan on low heat, stirring frequently.
• Once all bars are coated with semi-sweet chocolate, spread each with about 1/2 oz.
• (15 g) of the melted white chocolate.
• Let stand until the white choclate coating is firm.
• Wrap individually in plastic wrap.
• Refrigerate up to 24 hours.