Black Bottom Brownies

For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

My test-taster, Max, gives a thumbs up.

During the course of my blog’s hiatus, I was laying in bed one night, thinking about packing and moving across country and how black bottom cupcakes are so delicious, yet so fussy to make. That is how Black Bottom Brownies were born.

Black Bottom Brownies

For the batter:

  • 2 sticks butter
  • 2 c. sugar
  • 4 eggs
  • 2 tsp. vanilla
  • dash of salt
  • 1 c. flour
  • 1 c. cocoa

Cream together the butter and sugar, add the eggs, vanilla and salt. Carefully stir in the flour and cocoa (so that you don’t have dust everywhere). Spread batter into a greased 10 x 14 pan.

For the topping:

  • 8 oz. cream cheese
  • 1 egg
  • 1/3 c. sugar
  • 1/8 tsp. salt
  • 1 c. mini chocolate chips

Beat together the cream cheese, egg, sugar and salt, stir in the chips.

With the end of a small spoon, make deep indentations in the brownie batter, carefully spaced so that you will have one per cut brownie. Fill a small ziplock bag with the topping, zip it shut, then snip off about a 1/2″ corner of the bag. Using the bag like a pastry bag, squeeze a dollop of filling into each indentation of the batter. Bake at 350 degrees for about 30 mins.

Use a ziplock as a pastry bag to squeeze in the filling.

Out of the oven…

…and into waiting hands. (Try and wait until they’re cool before cutting.)


**Seeking test bakers! This recipe left me with a half batch of leftover filling.  I suggest using an extra egg yolk in the batter, and making half the recipe of the filling using just an egg white. The new filling recipe would look like this:

  • 4 oz. cream cheese
  • 1 egg white
  • 2 heaping Tbs. sugar
  • dash of salt
  • 1/2 c. mini chocolate chips

Let me know if you try this and how it turns out.

Or: After tasting these, and realizing how rich and filling they are, I might just use up all of the filling next time, putting the dollops closer together—even touching a bit, making much smaller brownies.

4 thoughts on “Black Bottom Brownies

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