Yes, my New Year’s Resolution is fading fast. I have kids and they want snacks. Pineapple, apples and blueberries aren’t cutting it anymore!
Brownies. I joke that there’s no point in cutting brownies because they just end up getting slivered to death in my house. A literal death by 1,000 cuts. It’s no secret that I eat the most. I do. I hide them from my husband and children. I am shameless. Truly. Note in the picture the lack of actual brownies. There’s might be seven there. Couldn’t make it to the picture stage.
In addition to being a brownie addict, I am a bit of a brownie snob. There is only one type of brownie: fudgey. Take your cakey brownie and go. Don’t try to cover the listless dryness with frosting, it’s a lost cause. People have made their entire careers off of one spectacular brownie recipe (see Maida Heatter). For the longest time I thought the only good brownie came from a mix. Recipe after recipe lead me to the dry, unsatisfactory cake-like brownies I despise. I was partially convinced by Alton Brown that super chemicals unavailable to a lowly home cook made the mix brownies deliciously moist. I held that belief until I came across Maida Heatter and James Beard. Maida’s Palm Beach Brownies are the stuff of legends, and rightly they should be. Crinkly top, moist middle and all over CHOCOLATE. James Beard held little affection for the lowly brownie, but pointed me to an issue I had not considered: eggs. In one sentence, he cleared up the cake vs. fudge issue I had been having. If you spot a brownie recipe with more than 2 eggs, they will be cakey. If not, fudgey. It’s just that simple, most of the time.
Maida Heatter’s recipe teaches that brownies are pretty much eggs, sugar and chocolate. Small amounts of flour for binding and extracts for flavor amp things up a bit, as does a shot of expresso. But, was really sets Heatter’s recipe apart is the amount of sugar. 3 ¾ cups! Holy Crap! Which might explain how she gets away with 5 eggs and not having a cakey brownie. But, then I thought of fudge, and pretty much, same thing. Sugar. Lots and lots of it.
So, for me, the perfect recipe will have lots of sugar, 2 eggs and lots of chocolate. I can’t do so much sugar in a brownie. I’m by no means a nutrition drill sergeant, I’m doing a blog on brownies, but I have to draw the line somewhere. 3 ¾ cups in 1 pan of brownies is my line. The recipe is good, trust me. Really, really good. But it’s a tad much.
My mom used to make black bottom cupcakes when I was a kid and I loved them. I’m not that big of a cupcake fan now (read: can’t sliver them and mentally eating a whole cupcake instead of slivers of that amount to the same mass seems gluttonous.). So, I wanted to recreate the recipe with brownies. You can make the brownies without the cheesecake topping and they are wonderful. The cheesecake topping is great, if you like that. Allegedly, my husband didn’t, but a suspicious number of brownies (whole, not slivered) are missing, indicating otherwise.
Brownies are a rather new invention, probably around the 1900s. General thought has the creation coinciding with the rise in food science and ready availability of chocolate, refined flour and sugar. Of course, there is the legend of the Palmer House Brownies, created when a patron asked for a dessert that could be packed up and taken to the Chicago Exposition. Either way, the brownie is an easily made and transportable dessert.
This recipe was inspired by recipes on Epicurious.com
Black Bottom Brownies
Cream Cheese Topping:
8 ounces cream cheese, room temperature
⅓ cup sugar
1 teaspoon vanilla
⅛ teaspoon salt
6 ounces chocolate chips
6 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 8×8 or 9×9 baking pan. Set aside.
Put the cream cheese, egg, sugar, vanilla, and salt together in a mixing bowl. Mix together until well blended. Add the chocolate chips and set aside.
Over medium low heat, melt together the bittersweet chocolate, unsweetened chocolate and butter. The chocolate mixture will be glossy. Remove from heat and whisk in the sugar and vanilla. One by one, whisk in the eggs. After the eggs are incorporated, stir in the salt and flour until completely incorporated. Finally, stir in the flour.
Spread the brownie mix evenly into the baking pan. Top with the cream cheese topping. Bake until a toothpick inserted in the middle of a pan comes out with only a few moist crumbs, 35-45 minutes.