BLACK BOTTOM BROWNIES RECIPE - (4.5/5)
Provided by á-20635
Number Of Ingredients 21
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.
AMY P'S BLACK BOTTOM BROWNIES
PA Grange Fair Winner 2000. The chef's name was Amy Packer and she called it Black Bottom Brownies. Check the review to see results.
Provided by drhousespcatcher
Categories Bar Cookie
Time 20m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 170.8, Fat 8.8, SaturatedFat 3.9, Cholesterol 19.2, Sodium 145.2, Carbohydrate 22.3, Fiber 0.9, Sugar 15.1, Protein 2.3
BLACK FOREST BROWNIES
This is one of the best brownie recipes I have tried.
Provided by MICKEY3
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 195 calories, Carbohydrate 23.9 g, Cholesterol 38.5 mg, Fat 10.8 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 50.5 mg, Sugar 18.3 g
BLACK BOTTOM ZUCCHINI BROWNIES
I've enjoyed zucchini cakes, cobbler, and breads that I've found here and hope that you'll enjoy these moist, cake like brownies--they disappear fast here! I love them with the glaze but they're very good without it too. My garden is in zucchini overload and I thought this recipe would be helpful to other zucchini lovers. The brownies were inspired by Monica Resinger's Black-Bottom Zucchini Bars and the glaze is based on a recipe from the Cake Doctor's book.
Provided by TommyGato
Categories Bar Cookie
Time 45m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F and grease a 9 x 13 baking pan.
- Stir the first 4 ingredients by hand until well combined. Drain any liquid from the shredded zucchini, add and mix until completely coated.
- Sift together the flour, baking powder soda and salt and add it to the zucchini mixture. Stir until the dry ingredients are evenly combined and add any optional ingredients.
- In a separate bowl, mix half of the batter with the coca then spread evenly over the bottom of the baking pan.
- Spread the remaining batter over the top until the chocolate batter is covered.
- Bake at 350F for 25-30 minutes or until lightly browned and the center tests done.
- Cool for about 5-10 minutes, while you prepare the glaze.
- Combine sugar, butter and canned milk in a small pan and stir occasionally on stovetop until it begins to boil.
- Stir continuously for 1 minute while the mixture boils then remove from heat and add the chocolate chips.
- Stir until smooth and spread evenly over brownies (add a little more butter if needed for good spreading consistency).
- After brownies have cooled and the glaze is set, cut and enjoy!
Nutrition Facts : Calories 232.6, Fat 9.1, SaturatedFat 2.8, Cholesterol 18.4, Sodium 168.2, Carbohydrate 37, Fiber 1.4, Sugar 25.9, Protein 3
BLACK-BOTTOM BANANA BARS
These bars stay very moist, and their rich banana and chocolate flavor is even better the second day. My mother-in-law gave me this recipe, and it's a big favorite with both my husband and two sons.-Rene Wright, Ferryville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. , Divide batter in half. Add cocoa to half; spread into a greased 13x9-in. baking pan. Spoon remaining batter on top and, if desired, swirl with a knife to marble batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 104mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
BLACK BOTTOM BROWNIE COOKIES
An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely different-a scoopable cookie dough that holds its shape when rolled and then transforms into fudgy, chubby cookies in the oven. These have a tangy, chocolate-flecked cream cheese filling, which is also frozen to ensure that it doesn't run or leak as the cookies bake.
Provided by Sarah Jampel
Categories Cookies Dessert Butter Vanilla Egg Cream Cheese Freeze/Chill Chocolate
Yield Makes 20
Number Of Ingredients 15
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.
RICH BLACK AND WHITE BROWNIES
SOOOOOO sinfully delicious brownies with a chocolate layer on the bottom, a white layer with milk chocolate chips, and a layer of white chocolate chips to top it all off! Keep stored in a tightly covered container.
Provided by popalina
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Beat 3/4 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until light and fluffy; beat in eggs and vanilla extract.
- Mix 2 1/4 cup flour, baking powder, and salt together in a separate bowl; stir flour mixture into creamed butter mixture until batter is smooth. Divide batter into two bowls.
- Whisk cocoa powder and 1 tablespoon melted butter together in a bowl; stir into 1 of the bowls of batter. This will be the 'black half'. Pour black half into the prepared baking pan.
- Stir the remaining 1/4 cup flour and milk chocolate chips into the remaining bowl of batter creating the 'white half'. Spread white half evenly over black half. Sprinkle white chocolate chips over white half.
- Bake in the preheated oven until edges begin to pull away from the sides of the pan, 20 to 30 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 32.3 g, Cholesterol 41.7 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 5.8 g, Sodium 165.1 mg, Sugar 21.3 g
BLACK-BOTTOM COCONUT BARS
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 24
Number Of Ingredients 11
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.
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BLACK BOTTOM BROWNIES - BAKE OR BREAK
From bakeorbreak.com
Servings 24Total Time 1 hr 40 minsCategory BarsCalories 382 per serving
- Preheat oven to 325°F. Lightly butter a 9″x 13″ baking pan. Line with parchment paper or aluminum foil.
- In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture, whisking to combine. Add the flour mixture and stir just until combined.
BLACK-BOTTOM BROWNIES RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (8)Estimated Reading Time 1 min
- Preheat oven to 325°. Lightly coat a 13x9" baking dish with nonstick spray, then line with parchment paper, leaving a 2" overhang on long sides. Coat parchment with nonstick spray. Pulse 1 egg, cream cheese, and ⅓ cup sugar in a food processor, scraping down sides as needed, until smooth.
- Whisk cocoa powder, salt, and remaining 2½ cups sugar in a large bowl to combine. Whisking constantly, add butter in a steady stream; whisk in vanilla. Add remaining 4 eggs one at a time, whisking vigorously to blend after each addition.
- Add flour and stir until just combined (you don’t want to overmix). Spoon dollops of batter into prepared baking dish. Spoon dollops of cream cheese mixture in between dollops of batter. Run a knife through both mixtures to swirl (you want to create fat ribbons).
- Bake until cream cheese mixture is barely golden and a tester inserted into the center of brownie comes out with only a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let brownie cool.
HOW TO MAKE BLACK-BOTTOM BROWNIES - COUNTRY LIVING
From countryliving.com
Servings 16Estimated Reading Time 2 minsCategory Halloween, DessertTotal Time 1 hr
- 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.
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