Black Bottom Brownies

This is another thing I cooked with Ted, but this one takes so dang long to cool that he just brought it to me at work the next day, making him instantly my coworkers’ hero.

Brownie Half:

  • 6 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 2 large egg yolks
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract

Cheesecake Half:

  • 16 ounces cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips

Line a 9X13″ baking dish with foil and spray with cooking spray.

Make the brownie layer by first melting the chocolate and butter in a double boiler or the microwave. Set aside to cool a bit.

Whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the eggs, yolks, sugar and vanilla. Whisk the chocolate mixture into the egg mixture.

Add the flour mixture and stir until just combined. Spread into the prepared pan and smooth out.

Preheat the oven to 325 degrees.

To make the cheesecake half, beat together the cream cheese, sugar, and salt with an electric mixer until light and fluffy. Add the eggs two at a time, followed by the vanilla.

Pour the cheesecake mixture over the brownie layer.

Sprinkle the chocolate chips evenly over the top.

Bake for 75 minutes or until lightly golden.

Cool completely before cutting into bars. This takes several hours, so plan ahead! Or else someone will have to bring you your half at work!

Got no plates at work…

Yum! Super rich, super delicious.

Black Bottom Brownies

From Bake or Break.

Brownie Half:

  • 6 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 2 large egg yolks
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract

Cheesecake Half:

  • 16 ounces cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips

Line a 9X13″ baking dish with foil and spray with cooking spray.

Make the brownie layer by first melting the chocolate and butter in a double boiler or the microwave. Set aside to cool partially.

Whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the eggs, yolks, sugar and vanilla. Whisk the chocolate mixture into the egg mixture. Add the flour mixture and stir until just combined. Spread into the prepared pan and smooth out.

Preheat the oven to 325 degrees.

To make the cheesecake half, beat together the cream cheese, sugar, and salt with an electric mixer until light and fluffy. Add the eggs two at a time, followed by the vanilla.

Pour the cheesecake mixture over the brownie layer. Sprinkle the chocolate chips evenly over the top. Bake for 75 minutes or until lightly golden. Cool completely before cutting into bars.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to Black Bottom Brownies

  1. Brenda B says:

    The lemon cookies look good. These brownies looks amazing. But, hey, don’t you have a kitchen aid now?

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