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