Black-Bottom Brownies

Name: Black-Bottom Brownies
Total time: 1 h
Yield: 16 serving(s)
Ingredients: 3/4 c. (1 1/2 sticks) unsalted butter, cut into pieces, plus more for pan; 8 oz. bittersweet chocolate, chopped; 1 tsp. pure vanilla extract; 1 1/4 c. sugar; 1/2 c. unsweetened cocoa powder; 1/2 tsp. instant espresso powder; 1/4 tsp. kosher salt; 4 large eggs; 1 c. all-purpose flour, spooned and leveled; 8 oz. (1 package) cream cheese, at room temperature; 1 large egg, at room temperature; 2 tbsp. sugar

Use a witch's hat cookie cutter to scare up Black-Bottom Brownies.

By Kate MerkerPublished: Sep 21, 2018

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Brian Woodcock

Yields:

16 serving(s)

Total Time:

1 hr

These bewitching brownies have a hint of espresso flavor and a cream cheese topping.

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Ingredients

Brownies

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, plus more for pan
8 oz. bittersweet chocolate, chopped
1 tsp. pure vanilla extract
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/2 tsp. instant espresso powder
1/4 tsp. kosher salt
4 large eggs
1 cup all-purpose flour, spooned and leveled

Cheesecake topping

8 oz. (1 package) cream cheese, at room temperature
1 large egg, at room temperature
2 Tbsp. sugar
1 tsp. pure vanilla extract

Directions

1. Step 1Place 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. Step 2Make 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. Step 3Whisk 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.
4. Step 4Make 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.
5. Step 5Dollop 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. Step 6Use paper to lift brownies from pan. Remove paper and cut brownies into shapes with a witch hat cookie cutter or into 16 bars.