Black Bottom Brownies
 
Black Bottom Brownies
 
Black Bottom Brownies
 

First. If you love cream cheese brownies and have a New Years resolution to stay away from really sinful desserts, exit this page. Now.

If not, and you want to enter A Bountiful Kitchen’s first giveaway of the year, stick around.
I dropped a plate of these brownies off to a darling group of 16-18 year old girls this week. The feedback – well, let’s just say, the plate came back empty. This recipe came from the “Sweet Melissa Baking book”. Everything I have tried out of this book has been a winner. The last recipe I made and loved: Butterscotch Cashew Bars. Melissa Murphy is the owner/chef of the Sweet Melissa Patisseries in Brooklyn, NY.
 
 
 
 
Black Bottom Brownies are not for lily livered chocolate/cream cheese lovers. This is quite possibly the most dense cream cheese brownie I have ever eaten. Since I am not a huge cream cheese dessert fan, I always like to top anything cream cheese with frosting. So here is the run down: thick, dense brownie layer (includes 6 eggs and 1/2 lb butter), topped with a pound of cream cheese, 6 MORE eggs (yes, 12 eggs total), and two cups of chocolate chips. Add a layer of chocolate frosting.
 
 
Hello. Bring on the Lipator.
Black Bottom Brownies
 
 
Giveaway time! Leave a comment. Tell us: What is your hope for 2010?
One entry per person. Three entries if you become a follower or if you are already a follower. Wow, finally a reward for being a follower! Don’t worry I won’t tell your mother. Please place the entries separately. The Random Counter will choose a winner at the end of the day on Saturday, January 16th.
Oh – the prize? Your very own copy of “The Sweet Melissa Baking Book”.
Good Luck!
 
 
 
Black Bottom Brownies

Black Bottom Brownies

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Author: Si Foster
adapted from The Sweet Melissa Baking Book by Melissa Murphy

Ingredients 

Brownie Bottom:

  • 5 ounces unsweetened chocolate
  • ½ pound 2 sticks unsalted butter
  • 1 2/3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 large eggs plus 2 large egg yolks
  • 2 cups sugar
  • 1 tablespoon pure vanilla

Cheesecake layer:

  • 1 pound two 8-ounce packages cream cheese, at room temperature
  • 1 ½ cups sugar
  • ¼ teaspoon kosher salt
  • 6 large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Chocolate Frosting:

  • 1/2 cup butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 3-4 cups powdered sugar
  • dash salt
  • 1 teaspoon vanilla
  • 1/4 cup milk

Instructions

Brownies:

  • In the top of a double boiler over simmering, not boiling water, melt the chocolate and the butter, stirring to combine. Set aside to cool to warm. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla until smooth. Pour the chocolate mixture into the egg mixture and combine with a whisk. Add the flour mixture to the chocolate/egg mixture and stir until just combined. Pour the brownie batter into the prepared pan, and spread evenly.

Cheesecake layer:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese, sugar, and the salt until light and fluffy, about 5 minutes. Add the eggs, mix well after each addition. Scrape down the sides of the bowl. Stir in vanilla. In separate bowl, toss chocolate chips with 1 tablespoon flour. Fold chocolate chips into cream cheese mixture.
  • Pour the cheesecake mixture over the brownie layer. Bake for about 1 hour and 10 minutes, or until lightly golden. The brownie layer will be set, but will still stick to a knife when inserted into center of brownies. Do not over bake. Remove to a wire rack to cool. Cool completely. (If you want to speed up this process, place in freezer for about 1/2 to 1 hour after cooled a while on the counter.
  • Cream butter, add cocoa and powdered sugar. Add salt and vanilla. Beat until smooth, adding milk until desired consistency. Add more powdered sugar if too thin, a little more milk if too thick. Spread on top of brownies when completely cooled.
  • Top with chocolate frosting if desired. May be served cold or at room temperature.

Notes

-This recipe makes a full 9×13 pan. It is hard to see in the pics, but the brownies raise to almost the top of the pan.
-The recipe says to cut the brownies into 12 pieces. hmmm. You would have to be a complete GLUTTON to want to eat 1/12th of this pan of brownies by yourself. I think about 20-24 brownies per pan.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!