For the Brownie:

  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup butter

  • ¾ cup granulated sugar

  • 4 ounces bittersweet chocolate, finely chopped

  • 1 egg

  • 1 cup pecans, roasted and chopped

For the Cheesecake:

  • 7 ounces powdered sugar
  • 8 ounces cream cheese

  • 2 teaspoons orange zest

  • 2 eggs


To prepare the brownie: sift the flour, baking powder and salt.  Place the butter and sugar in mixing bowl and mix thoroughly.  Add the egg and beat until incorporated. Gradually add the flour mixture to the butter-sugar mixture and mix until just combined. Fold in the chocolate with a spatula. Spread the brownie mix evenly over a lightly oiled 8” x 8”  baking dish and sprinkle with the pecans.

To prepare the cheesecake: sift the powdered sugar and place in mixing bowl with cream cheese and orange zest and mix thoroughly until completely smooth, about 3 minutes.  Add the eggs, one at a time, and beat until thoroughly incorporated.  Pour mixture on top of pecans and bake at 325 degrees for 20 – 25 minutes or until top is browned.  Cool to room temperature, cut into squares and serve.  Garnish with powdered sugar.