black bottom cream cheese brownies

Sometimes you want a brownie. Sometimes you want it with nuts. Then, there are times when *just* a brownie won't do.

This is one of those times. With handfuls of chocolate chips added for good measure, this cream cheese brownie satisfies the deepest desires of chocolate and creamy decadence.

The chocolate chips sunk to create a lovely middle layer of chocolate goodness. I decreased the amount to 1 cup, which I prefer, but if you want it extra chocolately, use 2. The black bottom has a cake-like texture, which supports the cheesecake on top. I was expecting a fudgier bottom, but the cake texture grew on me. I think it makes it more dessert-like. I also decreased the amount of eggs to 4 (from a whopping 6!)

Black Bottom Brownies
adapted from The Sweet Melissa Baking Book, by Melissa Murphy

For the Brownie Bottom

6 ounces best-quality unsweetened chocolate
½ pound unsalted butter
1⅔ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
4 large eggs plus 2 large egg yolks
2 cups sugar
1 tablespoon pure vanilla

For the Cheesecake Layer

1 pound cream cheese, at room temperature
1½ cups sugar
¼ teaspoon kosher salt
4 large eggs
1½ teaspoons pure vanilla extract
1 cup semisweet chocolate chips

Position a rack in the center of the oven. Preheat the oven to 325ºF. Line a 9x13-inch pan with foil. Butter the foil.

In the top of a double boiler over simmering, not boiling water, melt the chocolate and the butter, stirring to combine. Set aside to cool to warm.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla until smooth.

Pour the chocolate mixture into the egg mixture and combine with a whisk. Add the flour mixture to the chocolate/egg mixture and stir until just combined. Pour the brownie batter into the prepared pan and spread evenly.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, sugar, and the salt until light and fluffy, about 5 minutes. Add the eggs, 2 at a time, and mix well after each addition. Scrape down the sides of the bowl. Stir in the vanilla.

Pour the cheesecake mixture over the brownie layer. Sprinkle the chocolate chips evenly over the cheesecake layer.

Bake about 1 hour and 10 minutes, or until lightly golden. Remove to a wire rack to cool. Cool completely before slicing and store in an airtight container in the refrigerator. May be served cold or at room temperature.

Store the brownies in a single layer in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in an airtight container for up to 2 weeks. Do not uncover before defrosting.


  1. This looks like the perfect combo of my two favorite things ever - Fudgey Brownies and Cream Cheese Frosting! YUMMY!

  2. Ooohh YUM!! Will definitely be making these!! Thanks for the recipe!

  3. hope you enjoy them.

  4. Two of my favorites in one: cheesecake and brownie! This looks yummy!

    Thanks for linking this up for Friday Favorites. I'm featuring you this week!

  5. Why thank you, Jerri! So glad to have found you!

  6. Oh my goodness. This looks and sounds delicious. Thanks for sharing the recipe and your adaptions!

    Tracy Screaming Sardine

  7. Yum, a double delight! Thanks for linking up to Sweets for a Saturday. I hope you'll be able to join in again this week.

  8. Wow these look insanely amazing. They're huge! I love them.

  9. Thank You So MUCH for joining me last week for Cast Party Wednesday. I hope you will come back tomorrow and share more of your recipes with us.
    I hope to see you there!

  10. wow...this is SO delicious looking, I want to bake some right now, stick my face in the pan, and not come up until someone calls 911! LOL

  11. Would this work if I took a shortcut and used a brownie mix? It looks delish!

  12. most definitely! ( i love using the ghiradelli triple chocolate brownie mix in a pinch, using butter instead of vegetable oil.)

  13. hahaha, that's quite the description! thanks for stopping by!

  14. Okay, I was going to make yogurt struesel muffins cause I have yogurt that needs to be used up, but I'm gonna head out to the freezer for pumpkin puree. Thanks!!!

  15. Way to go, girl! Aren't those frugal girls awesome? :-)


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