Published on June 4th, 2014 | by Kristen Swain0
Black Bottomed Brownies
Let’s talk. Chocolate. Cheesecake. Chocolate Chips. Brownies. Are you hungry yet? Let’s mix all of those together.
I came up with this recipe combining two favorites – soft, yummy brownies and sweet chocolate chip cheesecake. Years ago, my mother used to make these awesome cupcakes she called black bottomed cupcakes. They had a sort of devil’s food bottom and the top consisted of a cheesecake mix with chocolate chips in it. Let’s just say, it’s been a long-time love affair. Out on my own, I tried recipes for cheesecake brownies that just didn’t taste the same to me. This batter added a richness that the typical cheesecake brownies just didn’t have. It’s that special touch, I guess. Playing around, I found the recipe for the Black Bottom Cupcakes, and in the interest of quickness, added them to some store bought mix. What a hit! I have made these many times for potlucks and never get any leftovers. They are a teeny bit messy for cutting, so I use cupcake liners when I make them for others.
Some people call the Black Bottom cupcakes, Black and Whites. I am not sure if there is a difference, but I think you’ll enjoy this recipe! These are Black Bottomed Brownies.
And note: while my brownies are quite cool in the photos, these cannot be beat warm. Even if cooled, you can micro them about 10 seconds. There is nothing like a warm gooey brownie with melty chocolate chips. HEAVEN!
First, I used a mix. Ghirardelli brownie mix. I love these mixes, they are really delicious, and I use them all the time. I don’t work or get paid for this, it’s my opinion. However, I use a certain method of mixing for the add ins because if you just plop them in the batter, you may end up with pieces of cooked egg – which happened in the past every time I made the brownie mix. I do not know why. I always mix the egg, oil and water together, beating the egg until it’s incorporated into the other liquids before I add it to the dry mix.
Pour the batter into a well-sprayed 8×8 pan or 9×11 pan if using two boxes of mix. This recipe easily doubles.
Next, in your mixer, beat 1 bar of cream cheese the 8 oz. size, that has been softened with 1/2 cup sugar. Cream this together add 1 large egg and 1 teaspoon of vanilla, add in about 1 cup chocolate chips. Done!! See wasn’t that easy?
Top your brownies with the cream cheese mix. I like to swirl it in a little on the top. You do not have to do that.
Bake at 375 degrees for about 22-28 minutes. Until lightly browned on the top and set in the middle.
Allow to cool and cute then serve. Nom nom nom. Yum!