Black Bottom Brownies
Jun 17, 2020 0:08:19 GMT -5
Post by maybetoday on Jun 17, 2020 0:08:19 GMT -5
BLACK BOTTOM BROWNIES
PREP TIME 25 MINUTES COOK TIME 1 HOUR 15 MINUTES TOTAL TIME 1 HOUR 40 MINUTES
INGREDIENTS
FOR THE BROWNIES:
6 ounces (170g) unsweetened chocolate
1 cup (226g) unsalted butter
1 & 2/3 cups (200g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs
2 large egg yolks
2 cups (400g) granulated sugar
1 tablespoon vanilla extract
FOR THE FILLING:
16 ounces (454g) cream cheese, at room temperature
1 & 1/2 cups (300g) granulated sugar
1/4 teaspoon kosher salt
6 large eggs
1 & 1/2 teaspoons vanilla extract
2 cups (12 ounces/340g)) semisweet chocolate chips
INSTRUCTIONS
TO MAKE THE BROWNIES:
Preheat oven to 325°F. Lightly butter a 9″x 13″ baking pan. Line with parchment paper or aluminum foil.
Melt the chocolate and butter in a double boiler or in the microwave. Set aside to cool.
Whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture, whisking to combine. Add the flour mixture and stir just until combined.
Pour the batter into the prepared pan. Spread evenly.
TO MAKE THE FILLING:
Using an electric mixer, beat the cream cheese, sugar, and salt until light and fluffy (about 5 minutes). Add the eggs, 2 at a time, mixing well after each addition. Stir in the vanilla.
Pour the cheesecake mixture over the brownie layer. Sprinkle evenly with chocolate chips.
Bake for 1 hour & 15 minutes, or until lightly golden. Cool completely on a wire rack before cutting into bars. Store the brownies in the refrigerator. Serve cold or at room temperature.
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PREP TIME 25 MINUTES COOK TIME 1 HOUR 15 MINUTES TOTAL TIME 1 HOUR 40 MINUTES
INGREDIENTS
FOR THE BROWNIES:
6 ounces (170g) unsweetened chocolate
1 cup (226g) unsalted butter
1 & 2/3 cups (200g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs
2 large egg yolks
2 cups (400g) granulated sugar
1 tablespoon vanilla extract
FOR THE FILLING:
16 ounces (454g) cream cheese, at room temperature
1 & 1/2 cups (300g) granulated sugar
1/4 teaspoon kosher salt
6 large eggs
1 & 1/2 teaspoons vanilla extract
2 cups (12 ounces/340g)) semisweet chocolate chips
INSTRUCTIONS
TO MAKE THE BROWNIES:
Preheat oven to 325°F. Lightly butter a 9″x 13″ baking pan. Line with parchment paper or aluminum foil.
Melt the chocolate and butter in a double boiler or in the microwave. Set aside to cool.
Whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture, whisking to combine. Add the flour mixture and stir just until combined.
Pour the batter into the prepared pan. Spread evenly.
TO MAKE THE FILLING:
Using an electric mixer, beat the cream cheese, sugar, and salt until light and fluffy (about 5 minutes). Add the eggs, 2 at a time, mixing well after each addition. Stir in the vanilla.
Pour the cheesecake mixture over the brownie layer. Sprinkle evenly with chocolate chips.
Bake for 1 hour & 15 minutes, or until lightly golden. Cool completely on a wire rack before cutting into bars. Store the brownies in the refrigerator. Serve cold or at room temperature.
link
