Sunday, January 24, 2010

Black Bottom Brownies -- Sweet Melissa Sundays



I'm so happy to be posting again! Today's treat for Sweet Melissa Sundays is a giant pan of Black Bottom Brownies, picked for us to try by Cynthia of Bakingtherapist’s Blog, thank you Cynthia! The pan isn't really that giant, just a 9 by 13, but anytime I make brownies or bars in anything bigger than a 8 by 8 pan it seems like a giant batch to me.

Here are the brownies before going into the oven, notice that there aren't quite 2 cups of chocolate chips sprinkled over the top as called for in the recipe. I had measured out 2 cups and after sprinkling only about 1/2 cup I decided that would be plenty of chocolate chips on top. When I got started baking these I knew I would need quite a few eggs since the brownie layer and cheesecake layer both have eggs in them but I neglected to count out my eggs and only had 9 left when the recipe calls for 10 eggs and 2 yolks. Yikes, that's a lot of eggs! So I skipped the two yolks that were called for in the brownie layer (4 eggs plus 2 yolks were what the recipe requested) and in the cheesecake layer I used only 5 eggs instead of the 6 called for. I don't think these brownies suffered any adverse effects because I was short 3 eggs. One other change I made was to bake these at 350 instead of the 325 called for because I was using an insulated 9 by 13 pan and that bakes best at 350. Total baking time was around 50 minutes.


The kids really enjoyed these a little warm, after the cooling off period but before refrigeration overnight. I personally liked the better from the fridge. Husband was a no try because he hates cheesecake. They are very rich so be sure to cut them small if you give these a try. The recipe can be found in the Sweet Melissa Baking Book and I think it will also be posted at Cynthia's blog.


10 comments:

Leslie said...

Great looking brownies! I wish I had cut back on the chocolate chips like you did...2 cups was a lot!

Hanaâ said...

Your brownies look great. I cut down on the choc chips too. It would have been too much. I used less eggs in the cheesecake batter. That's the highest ratio of eggs to cream cheese I had ever seen. I feared the cheesecake part will be too "eggy" which I don't like. Check out my blog later. I should have my post up in an hour or so.

Nina said...

These look good. I have frozen mine and hoping for friends to come by and take them out of my sight so I won't eat them!

Tracey said...

Welcome back! Your brownies look terrific! The recipe did call for a ton of eggs but I scaled it way back to avoid using an entire dozen. I also added the chips to the brownie layer, which Leslie had recommended and made more sense to me than sprinkling on top of the cheesecake. I thought they were tasty!

Susan said...

Your brownies look so much better than mine. We liked these better the longer they stayed in the fridge.

Flourchild said...

Your brownies look so thick and good! Im glad you enjoyed the recipe. I passed this week due to cutting back on baking and sweets!

Debinhawaii said...

What a great pairing of brownie and cheesecake. They look both decadent and delicious!

A little something from me said...

Thanks Andrea for the e-mail with the link. You are always so kind. I am glad to add that to my food blog. You can go on over there and see it if you'd like it is coming along nicely I don't remember if I gave you the blog address before or not. ww.cookingjust4fun.blogspot.com Also glad you are back to blogging.

Natashya KitchenPuppies said...

That's a lot of eggs!
They do look delicious, I would eat them out of the fridge too. :)

The Bahens said...

I'm glad they turned out even with the egg oops! I do things like all the time!

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