Brownies | January 14, 2010

Black Bottom Brownies

 
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

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:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. Top with chocolate frosting if desired. May be served cold or at room temperature.

Recipe 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.

55 thoughts on “Black Bottom Brownies

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  1. I'm taking dinner to a friend tonight and can't wait to include the brownies!

    I hope for health and great recipes in 2010!

    Thanks for your beautiful food blog.

  2. I hope I don't gain any weight from making your yummy stuff!

    p.s. I made the cashew bars for my family and they devoured them!

  3. I hope to finally be happy. I am an intrinsically complicated person; I fear I bring on 99% of my own angst and frustration. I'm hoping that 2010 will be the year I change my mindset – really the only thing needing a change – and choose happiness.

  4. I love following your blog. My brother works with your husband and sent me your link after he tasted your chocolate that was brought to work. My family has enjoyed many of the recipes that you have posted. Thank you for the time you put into your blog. I can't wait to try these brownies! For 2010, I'm hoping for a healthy baby to be born in May, to continue to improve my baking capabilities and to have my family be happy.

  5. Shouldn't you just take the 'and' out of the title of this post?

    My hope for this year? Duh. Piano. Same as every year. But this time a little more desperately, since we don't even have the clunker anymore. Oh, also health, happiness, and peace for my family.

  6. In 2010 I hope to have a fatter butt…I am trying the reverse psychology approach this year! Thanks for your blog, unfortunately it is helping me reach my goal!

  7. I hope that by the end of 2010 the people in Haiti will be on their way to recovery. It is going to take a long time

  8. i love your blog! my hope for 2010 is to eat less dessert but to have better quality when i eat it! how's that for a twisted way to still allow yourself to eat dessert? i just became a follower so i hope to win this cookbook!!

  9. My hope for 2010 is to be able to spread more news and hype about Operation Smile! 🙂 I am passionate about it! And also to find some time to make and eat these delicious looking brownies. I am salivating right now…. ahh. Si. Can you please bring these to Stake youth council sometime? PLEASE??

    I'm a follower, but I will add my other two comments later:)

    Love it! Thanks! I click on the bookmark for this page daily!

  10. Si, am I a follower or a stalker? Since I haven't left a comment in for-eh-ever, it feels like I'm a stalker 🙂 Not really though, I am your loyal southern Utah follower in heart and blog 🙂 What would I do without your foodie blog? Please tell me you have seen Julie & Julia? You must have. It is perfect. This recipe looks divine (as do all of your other reipes). Have you ever tried cooking on a "hot rock" (AKA lava rock or granite)? I'll have to post some of my cooking eexperiences with this medium sometime…simple and delicious! Anyways, my hope for 2010 is another ygreat year filled with gratitude and my family. They bring me so much joy and we are adding a girl to our brood in April, so let the love grow! Let's face it, gratitude & good food & family all go together. Should be the perfect combo for a great year!

  11. I too am a follower and love your mint brownies and I am not usually a mint brownie fan. My hope for 2010 is for a stronger less fractured family!

  12. No Kimi, because if Si leaves out the 'and', then it looks like she is giving away the Black Bottom Brownies, when in fact, she is giving away a cookbook. GRAMMAR NAZI!!

  13. This brownie recipe looks great. I'll have to give it a try.

    My sister just sent me the link to your blog; I'll certainly start following. I love to cook–especially to bake–and have been thinking of starting my own blog dedicated to cooking. Thanks for the inspiration.

  14. 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.