Make Cream Cheese Brownie Fudge

So my one and only photo up there doesn't depict the intensity of the brownie's external texture in a profound way. Again, pardon me, because I'm still working on my photography skills.
I whipped up this recipe from Food & Travel magazine September 2009 after weeks of drooling over cheese recipes. The pic in the magazine looked extremely inviting and it was easy to make too! This brownie has two layers, with the chocolate fudge as the bottom layer, and cream cheese as the top layer.

Here is how you can make cream cheese brownie fudge.

Ingredients:

Chocolate Brownie
190g unsweetened chocolate
50g unsalted butter
2 eggs
3 tablespoons caster sugar
100g plain flour
1/4 teaspoon salt
1/4 teaspoon vanilla extract

Cream Cheese Layer
250g cream cheese
90g butter
3 tablespoons caster sugar
3 eggs
3 1/2 tablespoon flour
2 teaspoons vanilla extract

Directions:
1. Melt chocolate and butter in a double boiler for about ten minutes until melted. Stir gently with wooden spoon. Remove from heat and let cool.
2. In another bowl, beat eggs until thick, add sugar gradually and continue beating. Then, add in vanilla extract.
3. Pour cooled metletd chocolate into the egg mixture and mix well.
4. Next, fold in sifted flour until well incorporated.
5. Spread chocolate mixture onto bas of a square cake pan, lined with baking sheets.
6. Then, pour in cream cheese filling as top layer.
7. Bake for 25-30 minutes in a pre-heated oven at 180 C.

Directions for Cream Cheese Layer:
1. In a medium bowl, beat butter, and vanilla extract with cream cheese together until creamy.
2. Add sugar gradually until fluffy.
3. Add in eggs, one at a time until it is well incorporated.
4. Fold in flour and mix until well blended.

Here I have reduced the amount of sugar in the brownie and cream cheese layer since I used melted, sweetened chocolate chips in addition (as a substitute) to my baking chocolate. Also, I don't really fancy intensely sweetened brownie. So you can add extra sugar if you intend to. The original amount of sugar for the brownie is 1/3 cup sugar and 1/4 cup sugar for the cream cheese layer.
Since the recipe calls for 3 eggs in the cream cheese filling, I honestly think that 3 is too many. 1 should be sufficient because in the end, the cheese taste a little bit eggy. Perhaps I need to add more cream cheese as well. Much to the contrary, the dense, fudgy brownie was perfect, you'll even forget how cheese tastes like!

Whatever it is, this still is a confection that promises to delight both cheesecake and brownie lovers :)