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Black-Bottom Brownies

Source of Recipe

Bon App�tit


Recipe Introduction

"For the neatest, cleanest edges, freeze the brownies for 15 minutes so they�re nice and firm before cutting, and dip your knife in hot water between each slice."

Recipe Link: https://tinyurl.com/zky9m6yy

List of Ingredients

◦ Nonstick vegetable oil spray
◦ 5 large eggs
◦ 8 ounces cream cheese, room temperature
◦ ⅓ cup plus 2 � cups sugar
◦ 1 � cups unsweetened cocoa powder
◦ 1 teaspoon kosher salt
◦ 1 cup (2 sticks) unsalted butter, melted, slightly cooled
◦ 2 teaspoons vanilla extract
◦ ⅔ cup all-purpose flour


Recipe

Preheat oven to 325� F. Lightly coat a 13 by 9-inch baking dish with nonstick spray, then line with parchment paper, leaving a 2-inch overhang on long sides. Coat parchment with nonstick spray. Pulse one egg, cream cheese, and ⅓ cup sugar in a food processor, scraping down sides as needed until smooth.

Whisk cocoa powder, salt, and remaining 2 � 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 to 40 minutes. Transfer pan to a wire rack and let brownie cool. Use parchment paper overhang to lift brownie out of pan and onto a cutting board. Trim edges; cut brownie into thirty-two 1 �-inch squares.

Makes thirty-two 1 �-inch bars






❧ Do Ahead:
Brownies can be made 2 days ahead. Store tightly wrapped at room temperature, or freeze, uncut, up to 1 month.