TOPPING:

8 oz. pkg. cream cheese, softened
2 tbsp. butter, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs

BROWNIES:

4 oz. (4 sq.) semi-sweet chocolate, cut into pieces
3 tbsp. butter
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

GLAZE:

1 oz. (1 sq.) semi-sweet chocolate, cut into pieces
2 tsp. butter

Preheat oven to 350 degrees. Grease and flour a 9 inch square pan.

In small bowl, combine all topping ingredients; blend well. Set aside.

In medium saucepan, melt 4 ounce chocolate and 3 tablespoons butter over low heat, stirring constantly until smooth. Remove from heat; cool. Add 1/2 cup sugar and vanilla; blend well. Beat in 2 eggs, one at a time, blending well after each addition. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt to chocolate mixture; stir just until blended. Pour into greased and floured pan. Pour topping over batter. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted comes out clean. Cool on wire rack.

In small saucepan, melt glaze ingredients until smooth, stirring constantly. Drizzle over brownies. Refrigerate at least 4 hours. Cut into bars. Store in refrigerator. Makes 24 bars.