Dessertscountryliving
Black-Bottom Brownies
Finished with a cream cheese topping, black-bottom brownies will be a crowd favorite at your Halloween party. Thanks to a hint of espresso powder, the brownies aren't overly sweet—they're just right.
👥 16 Servings⏱️ Prep & Cook: 1h👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●saucepan
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Place a baking sheet on the middle rack of oven and preheat to 350°F. Butter an 8- by 8-inch baking pan. Line bottom and sides with parchment paper, leaving a 2-inch overhang on 2 sides; butter paper.
2
Make the brownie: Melt butter in a medium saucepan over medium heat; remove from heat. Add chocolate, and stir until melted and smooth. Stir in vanilla. Add sugar and stir until mixture is smooth and shiny. Stir in cocoa, espresso, and salt; cool ⏱️ 10 minutes.
3
Whisk eggs into chocolate mixture until incorporated. Add flour and stir until smooth. Transfer 1/4 cup batter to a bowl; set aside. Transfer remaining batter to prepared pan.
large eggs4large egg, at room temperature1
4
Make the cheesecake topping: Beat cream cheese with an electric mixer on medium speed until smooth, 1 to ⏱️ 2 minutes. Reduce mixer speed to low. Beat in egg, sugar, and vanilla until fully incorporated, stopping to scrape down sides as necessary, ⏱️ 30 seconds to ⏱️ 1 minute. Spread over brownie batter.
large eggs4large egg, at room temperature1
5
Dollop reserved chocolate batter on top of cream cheese layer and gently swirl with a butter knife. Place the pan on top of the hot baking sheet and bake until a toothpick inserted in the center comes out with moist crumbs attached, 35 to ⏱️ 40 minutes. Cool in pan on a wire rack.
6
Use paper to lift brownies from pan. Remove paper and cut brownies into shapes with a witch hat cookie cutter or into 16 bars.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...