----BROWNIES----
3 oz Unsweetened chocolate; 3 sq
2 oz Semisweet chocolate; 2 sq
1/2 c  Shortening;Golden flavour
2    Eggs
1    Egg yolk
1 1/4 c  Brown sugar;firmly packed
3/4 c  Flour, all purpose
1/4 ts Baking powder
1/3 c  Pecans; coarsely chopped
-toasted

CREAM CHEESE TOPPING
12 oz Cream cheese; 375 g.
1 c Icing sugar;confectioners
-sifted
2 tb Coffee, instant
1 tb Coffee liqueur
1 Egg
1 Egg white
1 oz Semisweet chocolate; 1 sq
1 ts Vegetable oil

BROWNIE: Melt chocolate squares and shortening over hot water, cool. Beat 2
whole eggs, 1 egg yolk and sugar on highest speed of electric mixer for 5
minutes. Fold in chocolate mixture and remaining ingredients. Pour into
greased and floured 13 X 9 inch pan; chill for 30 minutes. CREAM CHEESE
TOPPING: Combine cream cheese, icing sugar, instant coffee, liqueur, whole
egg and the remaining egg white. Beat at lowest speed of electric mixer
until well blended. Spread over batter in pan. Melt chocolate square and
oil; cool to room temperature. Pipe chocolate in lines, 3/4″ apart
horizontally down length of pan. Using toothpick, start from bottom corner
of pan and draw it back and forth at 1/2″ intervals vertically to create
“feather effect”. Bake at 325F for 30 minutes or until cream cheese mixture
is set. Cool. Cut into bars or squares. Store any leftover bars in
refrigerator. MAKES: APPROX 32 BARS