Wednesday, December 15, 2010

Black Bottom Brownies

Black Bottom Brownies - made December 10, 2010 from Brownies & Blondies by Lisa Yockelson (book #24)

This is the last of the 3 recipes I tried out for the first time for my Dessert Extravaganza party.  While I'm usually hesitant to try out recipes for the first time when I need them for something like a party or a gift since you never know how they'll turn out, I'd made enough of Lisa Yockelson's recipes (and found them fabulous) to consider this a low-risk effort.  This is from a little recipe book that I can't even remember where I got it or how long ago but since it's by one of my favorite cookbook authors, it was a no-brainer to get.

Cream cheese swirl brownies are pretty to serve at a gathering and one of the few ways I'll eat cream cheese in any form so this seemed like a safe bet to try.  I'd like to be able to say this tasted great and it might have.  But I don't know since I forgot to try a taste test piece before or during the party and I sent leftovers home with my guests.  Before the party, I had set aside some pieces for care packages I gave to friends the next day but I didn't dip into their stash either.  But while I don't know how they taste, I will say they looked great and appeared to have the fudgy texture I like in brownies.  I need to make these again so I can verify their taste.

¾ cup unsifted all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
3 squares (3 ounces) unsweetened chocolate melted and cooled
1 cup superfine sugar
2 extra-large eggs
1 extra-large egg yolk
2 teaspoons vanilla extract

Cream Cheese Topping
2 3-ounce packages cream cheese, softened
¼ cup granulated sugar
Pinch of salt
1 extra-large egg
¼ teaspoon vanilla extract
½ cup miniature semisweet chocolate chips

1.     Preheat the oven to 350F.  Butter and flour a 9 x 9 x 2” baking pan.
2.     For the brownies: thoroughly mix the all-purpose flour, baking powder, and salt.  Set aside 2 teaspoons of the flour mixture for the cream cheese topping.
3.     Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, egg yolk and vanilla extract.  Add the dry ingredients and stir to form a batter.
4.     Pour and scrape the batter into the prepared pan; spread the batter evenly.
5.     For the cream cheese topping, beat the cream cheese, sugar and salt in a bowl on moderate speed for 2 minutes.  Add the egg and vanilla extract and beat for 1 minute.  Toss the chocolate chips with the reserved 2 teaspoons of dry ingredients and stir into the cream cheese mixture.  Pour the topping over the brownie batter; gently swirl the cream cheese mixture into the chocolate batter using a table knife or small spatula.  Bake the brownies for 30 to 32 minutes, or until just set.
6.     Cool the brownies completely in the pan on a rack.  Cut into squares.   Refrigerate in an airtight tin.


  1. Did you just say "care package for friends"??? ohboyohboy ... please let that care package be bound for Boston....

  2. Sorry, those care packages were for local friends :). But yes, yours is in the making (you know I would only send you stuff I can bake and mail on the same day). I was waiting until you got back from St John. Check your mail early next week...