This is a simplified version of a brilliant recipe from 'The Cook's Book' by Jill Norman. It has fewer ingredients and cooking steps, but is just as delicious.
500g cream cheese
460g castor sugar
215g plain flour, sifted
200g dark chocolate buttons
1 tbsp instant coffee, mixed with 1 tsp water to dissolve
1 cup icing sugar, sifted
1/4 cup cocoa
1. Line a 30 x 25 x 4cm baking tray with baking paper. Preheat oven to 170C.
2. Blend 400g cream cheese with 60g sugar, 15g flour, 1 egg and the yolks until smooth. Place in a piping bag fitted with a small nozzle and refrigerate.
3. Whisk remaining eggs and 200g sugar until light and fluffy. Gradually whisk in remaining sugar. Melt chocolate and butter together over a saucepan of simmering water, stir to combine. Add coffee to chocolate. Remove from heat and stir through 1/4 of the egg mixture. Fold chocolate mix through remaining egg mix. Fold through flour and pecans. Pour into tin. Pipe cream cheese mixture into brownie batter evenly, close together at regular intervals.
4. Bake for 40 minutes or until puffed up in the middle. Allow to cool on a wire rack. Blend remaining cream cheese, icing sugar and cocoa to make icing. Spread over cooled brownies before cutting into squares.