Black Bottom Brownie Cookies Recipes

BLACK BOTTOM BROWNIE COOKIES

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.

BLACK MAGIC BROWNIE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In medium bowl, stir brownie mix, oil, coffee powder and eggs with spoon until blended. Stir in chocolate chips. Onto cookie sheets, drop dough by level tablespoonfuls about 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 15 to 20 seconds or until melted. Drizzle over cookies.

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

AMY P'S BLACK BOTTOM BROWNIES

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.

BLACK BOTTOM CUPCAKES

Steps:

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

BLACK BOTTOM MINI BROWNIE CUPS

Steps:

• Preheat oven to 350°F.
• Grease 24 mini muffins pans or coat with nonstick spray.
• For the Cream Cheese Layer:.
• In a food processor, process the cream cheese, sugar, butter, egg yolk and vanilla until well blended and completely smooth. By hand, stir in the chocolate mini morsels; set aside.
• Alternately in a large bowl with mixer on low speed, beat the cream cheese and sugar until completely smooth. Add the butter, egg yolk, and vanilla and continue beating until completely smooth. Stir in the mini-morsels.
• For the Chocolate Layer:.
• In a medium microwave safe bowl, microwave the butter and chocolate on 50% power for 1 minute. Stir well, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Stir the sugar into the chocolate mixture until well blended. Let cool to warm.
• In a small bowl, thoroughly stir together the flour, salt, and baking soda; set aside. Beat the egg, 1 tbs water and vanilla into the chocolate mixture until the mixture is well blended and the sugar dissolves.
• Stir in the flour mixture until evenly incorporated.
• Spoon about 1/2 tbs of the chocolate mixture into each mini-muffin cup. Spoon about 1 tsp of the cream cheese mixture over the tops, dividing it equally among the cups. Spoon the remaining chocolate mixture evenly over the cream cheese mixture. Set the muffin tins on a baking sheet.
• Bake in the middle of the oven for 11-14 minutes or until a toothpick inserted in the center comes out clean except for the bottom 1/4-inch, which may still look moist.
• Transfer the muffin tins to a wire rack and let stand until the brownie cups are completely cooled.
• Gently loosen the brownie cups with the point of a table knife, then remove from the pans. Store in an airtight container for up to 4 days. or freeze for up to 1 month.

BLACK BOTTOM CREAM CHEESE CHIPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly.
• Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
• Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface.
• Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly.
• Bake in the preheated oven until set, about 30 minutes.
• Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.

BLACK-BOTTOM COCONUT BARS

Steps:

• For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
• Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
• Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
• For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
• Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
• Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars.