Best Black Bottom Brownies Recipes

Amy P's Black Bottom Brownies image

Provided by drhousespcatcher

Categories Bar Cookie

Time 20m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 14

6 ounces chocolate chips (note use more if desired)
8 ounces cream cheese
1 egg, unbeaten
1/8 teaspoon salt
1/3 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup sugar
1 teaspoon baking soda
1 cup water
1 tablespoon vinegar

Steps:

Combine cheese/chip mix except for the chips. Beat well. Then stir in chocolate chips. Set mix aside.
Mix Dough mix. Pour batter into a greased 9x13 inch pan.
Drop teaspoonfuls of cream cheese mix randomly over the batter.
Bake 15 to 20 minutes at 350°F.
Cool and refrigerate.

Nutrition Facts : Calories 170.8, Fat 8.8, SaturatedFat 3.9, Cholesterol 19.2, Sodium 145.2, Carbohydrate 22.3, Fiber 0.9, Sugar 15.1, Protein 2.3

Black Bottom Brownies image

Provided by Terri Hampton

Time 55m

Number Of Ingredients 4

Steps:

1. Beat 1 pkg cream cheese, 1 large egg, and 1/2 cup of sugar with mixer until smooth
2. prepare brownie mix per directions and pour in to 9 in brownie pan
3. pour beaten mixture over top of brownie mix...if would like to marble take knife and swirl mixture through brownie mix...but I prefer layered on top
4. Bake in preheated 350 degree oven for 45 min or until toothpick comes out almost clean

Black Bottom Brownies Recipe - (4.5/5) image

Provided by á-20635

Number Of Ingredients 21

For the brownies:
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
Yield: 24 brownies
Ingredients
◦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
For the filling:
◦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

Steps:

Instructions To make the brownies: Preheat oven to 325°. Lightly butter a 9″x 13″ baking pan. Line with parchment paper or aluminum foil. Melt chocolate and butter in a double boiler or in the microwave. Set aside to cool. Whisk together flour, baking powder, and salt. Set aside. In a large bowl, whisk eggs, egg yolks, sugar, and vanilla. Pour chocolate mixture into egg mixture, whisking to combine. Add flour mixture and stir just until combined. Pour batter into prepared pan. Spread evenly. To make the filling: Using an electric mixer, beat cream cheese, sugar, and salt until light and fluffy (about 5 minutes). Add eggs, 2 at a time, mixing well after each addition. Stir in vanilla. Pour cheesecake mixture over brownie layer. Sprinkle evenly with chocolate chips. Bake for 1 hour & 15 minutes, or until lightly golden. Cool completely on wire rack before cutting into bars. Store brownies in refrigerator. Serve cold or at room temperature.

Peppermint Cheesecake Black Bottom Brownies image

Provided by Steve Young @HotDill

Categories Cakes

Number Of Ingredients 20

BROWNIE LAYER
6 ounce(s) chocolate, unsweetened
2 stick(s) butter, unsalted
1 2/3 cup(s) all purpose flour
3/4 teaspoon(s) salt
1/2 teaspoon(s) baking powder
4 - eggs
2 - egg yolks
2 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
BROWIE LAYER - ALTERNATE
1 box(es) ghiradelli dark chocolate or double chocolate mix (18 oz)
CHEESECAKE LAYER
2 package(s) cream cheese, 8 oz each, room temperature (don't use non-fat)
1 1/2 cup(s) sugar
1/4 teaspoon(s) salt
6 - eggs
2 teaspoon(s) vanilla extract
1 cup(s) dark chocolate chips
1 cup(s) andes peppermint crunch baking chips

Steps:

Preheat the oven to 325°. Spray a 9×13-inch pan with cooking spray and line with parchment paper.
In a double boiler or microwave-safe bowl melt the chocolate and butter, mixing until smooth. Set aside to cool.
In a medium bowl whisk together the flour, salt, and baking powder.
In a large bowl whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture. Using a spoon or whisk, mix until incorporated. Add the flour mixture and stir just until combined. Pour the brownie mixture into the prepared pan. Set aside while making the cheesecake layer.
For the cheesecake layer, using a mixer with a paddle attachment, cream together the salt, cream cheese, and butter 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 on top of the brownie layer. Sprinkle the peppermint and chocolate chips evenly over all.
Bake at 325° for 1 hour and 10 minutes, or until the sides are golden brown and a toothpick inserted in the center comes out clean.
Cool fully before cutting into squares. Store any leftovers in an air-tight container in the fridge up to one week.