For the Filling:
1 c chopped bittersweet or semisweet chocolate or chocolate chips
¼ cup heavy cream
½ lb. cream cheese, room temperature
2 teaspoons flour
For the Brownie Batter:
9 ounces (18 tablespoons) unsalted butter, room temperature; more for buttering the pan
1 1/2 cups sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
For the Icing:
Approximately 12 ounces bittersweet or semisweet chocolate, finely chopped (about 2 cups)
FOR THE FILLING: Slowly melt half the chopped chocolate and cream together in a microwave or a double boiler. Set aside to cool. In an electric mixer fitted with a paddle attachment, beat the cream cheese and egg together until fluffy. Add the cooled chocolate mixture and mix well. Add the flour and the remaining chocolate and mix until incorporated. Chill the filling while you assemble the brownie batter.
FOR THE BROWNIE BATTER: Heat the oven to 350 degrees F.
TO ASSEMBLE: Using an offset metal spatula, spread half the brownie batter into the prepared pan. Spread the filling over the batter. Spoon the remaining brownie batter over the filling and gently spread it into an even layer. Bake for 35 minutes, until a knife inserted into the center of the brownies comes out clean.
FOR THE ICING: As soon as you remove the brownies from the oven, sprinkle about three-quarters of the chocolate on top. Let sit about 5 minutes, until the chocolate has melted. Gently spread the soft chocolate into a thin, smooth layer. If it isn’t enough chocolate, sprinkle a few more pieces on top and spread again, but be careful not to make the icing too thick.
TO SERVE: Let the bars cool before cutting.