Black Bottom Brownies Recipe 455

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.
• Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.
• Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.
• Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.
• Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.

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.

Steps:

• Dough
• Heat sugar, cocoa, butter, and kosher salt in a medium heatproof bowl set over a medium pot of barely simmering water (do not let bowl touch water), stirring occasionally, until butter is melted and mixture is hot enough that you want to remove your finger fairly quickly after dipping it in to test, about 15 minutes. (Don't worry if it looks gritty.) Let cool until mixture is warm, not hot, about 5 minutes.
• Stir in vanilla with a wooden spoon. Add eggs one at a time, stirring vigorously after each addition, until mixture looks thick and glossy. Add flour and mix until combined, then beat vigorously with wooden spoon or a rubber spatula until shiny and homogenous, about 1 minute.
• Cover bowl with plastic wrap and freeze at least 8 hours or up to overnight.
• Filling and Assembly
• Whisk sugar, cornstarch, and kosher salt to combine in a small bowl.
• Using an electric mixer on medium-high speed, beat cream cheese in a large bowl until smooth. Add sugar mixture and continue to beat until well combined. Fold in chocolate. Cover bowl with plastic wrap and freeze until very firm, at least 8 hours or up to overnight.
• Place racks in top and bottom thirds of oven; preheat to 350°F. Line two rimmed baking sheets with parchment paper or silicone mats. Let dough sit at room temperature 5-10 minutes.
• Using a spoon dipped in hot water, scoop 20 balls of dough (about 1 1/2 Tbsp. each) and roll into smooth balls with your hands. Using your thumb, make an imprint in center of ball, then fill each indent with about 1 tsp. cream cheese filling. Using your fingers, flatten edges of dough to about a 3" circle with the filling in the middle (like you're making a dumpling). Fold dough over filling to cover completely; pinch to seal. Arrange on prepared sheets, spacing at least 3" apart. For best results, freeze dough 10 minutes.
• Bake cookies, rotating pans halfway through, until edges are set and firm (the centers may be a little shiny and wet-looking), 12-14 minutes. Sprinkle cookies with sea salt while still warm, then let cool on baking sheets until firm. Transfer to a wire rack and let cool completely.
• Do Ahead: Cookies can be baked 2 days ahead. Store in an airtight container and chill. Assembled unbaked cookies can be made 2 months ahead. Freeze on baking sheets, then transfer to freezer bags and keep frozen.

Steps:

• In a small bowl blend cream cheese, egg, 1/2 cup sugar, and pinch of salt well.
• Stir in chocolate chips and set aside.
• In a large bowl sift flour, sugar, cocoa, salt, baking soda.
• Add water, oil, vinegar, and vanilla.
• Beat well.
• Fill well greased and floured or lined small muffin tins 1/2 full of chocolate batter.
• Top each with heaping teaspoon of cream cheese mixture.
• Bake at 350 for 12 minutes.
• Do not let tops turn brown.
• Remove when cool.