Brownies for chocolate eruption cheesecake

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Generously spray a 13-by-9-inch pan with nonstick cooking spray, and line bottom with parchment paper.

In a food processor, blend melted butter with both sugars, and then add vanilla and eggs.

Stir in flour, cocoa, baking soda and salt, and process to make a smooth batter. Spoon into the prepared 13-by-9-inch pan.

Place pan on prepared baking sheet, and bake until done and just set, 25-30 minutes. Cool, and then place brownies (in pan) in freezer for 1 hour before cutting. To cut, unmold brownies and peel off parchment paper. Cut slab of brownies in half across the middle, and then cut one half into strips or pieces to use for bottom of cheesecake.

Chop remaining brownies for use in cheesecake filling. (There might be a little left over for nibbling.)