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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.
![](https://abountifulkitchen.com/wp-content/uploads/2010/01/Sweet-Melissa-Cover.jpg)
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.
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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](https://abountifulkitchen.com/wp-content/uploads/2010/01/IMG_4018.jpg)
Black Bottom Brownies
![](https://abountifulkitchen.com/wp-content/uploads/2010/01/IMG_3968.jpg)
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!
Elaine
I hope to be able to sell my house.
Elaine
Yeah for being a follower! 3 entries.
Elaine
My hope is for my husband to find a job after being unemployed for two years, and maybe get our insurance back!
Thanks for the wonderful recipes, and your photos are amazing.
Kimi
Erin. That was my point.
Brenna
Like most people—lose weight