Oh my don’t these brownies look so chocolaty and delicious? They are everything I love in a brownie and more. The cream cheese layer compliments the dark chocolate rich brownie layers. These are special occasion brownies for sure because they are so rich and calorie laden too but worth every bite. If you want to impress someone then I recommend this recipe, but make sure they are chocolate lover’s because these are not for the faint of heart.
Black bottom cheesecake brownies
1/2 cup butter, cubed
8 oz. bitter sweet chocolate, chopped
1 cup sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking p owder
1/2 teaspoon of salt (if using unsalted butter, I used 1/4 tsp. for salted butter)
2 8 oz. pkg. cream cheese at room temp.
1 large egg
1/2 cup sugar
1/2 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
Step 1: Pre-heat oven to 350 degrees F. Grease a 9 X 13 inch pan or line the pan with parchment paper.
Step 2: Put the chocolate and butter into a microwave safe dish and microwave a few minutes checking every thirty seconds to stir and make sure the chocolate does not over cook or burn. Once the chocolate is completely melted set aside.
Step 3: In medium size mixing bowl whisk the eggs, vanilla, and sugar together. Pour the chocolate mixture into the sugar egg mixture and mix well. Whisk in the flour, baking powder and salt, stirring well until all is incorporated. Pour half of the brownie batter into the prepared pan and reserve the rest for the top.
Step 4: Put the cream cheese and sugar in mixing bowl and beat with electric mixer until smooth. Then add the egg and vanilla, beat well.
Step 5: Spread the cream cheese mixture over the brownie layer.
Step 6: Put the remainder of the brownie mixture on with small ice-cream scooper, then with spatula spread around , there will be spots that you will see the cheese mixture and that’s okay. Sprinkle chocolate chips over the top.
Step 7: Bake for 40-45 minutes until the brownies start to pull away from the sides of pan and are firm to touch. Let cool completely and cut into squares. Makes 15 brownies or can be cut smaller.
Recipe adapted from “The Lemonade cookbook”
I’m loving this oatmeal, it’s a great change of pace for breakfast and it has my favorite brown butter in the recipe! I’ve already talked about how I love brown butter, so I will spare you from that rant. I think I mentioned I’m trying to eat healthier foods and also make things a head of time so I don’t have to think about what I am going to eat. When I’m left to my own devices when hunger strikes I start grazing on snack foods like chips, pretzels, crackers, and other such unhealthy things. It’s like when I’m hungry all my good intentions go out the window if I don’t’ have a specific plan, anyone with me? I’m learning to make plans and cook ahead of time which really goes against the grain for this fly-by-the-seat-of-my-pants kind of girl, it’s like too much structure in my life makes me nervous and feel like I don’t have choices, I know weird huh? Anyway, the great thing about this recipe is I can make this on Monday and have it last through out the week or even freeze it if I want. That means breakfasts done for me and I’m NOT tempted to eat my son’s sugar cereal , I’m telling you it’s terrible to have a sweet tooth that speaks the loudest!
Brown Butter Banana Oatmeal Squares
2 cups regular whole oats
2 tablespoons Truvia baking blend brown sugar
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
2 ripe bananas mashed
1/2 cup milk
5 T. or 1/3 cup browned butter
1 tsp. vanilla
peanut butter (optional)
Step 1: First, prepare a 11 X 7 inch pan or 8 X 8 inch pan by spraying with cooking spray. Pre-heat oven to 350 F. Put butter in small saucepan and cook at med-low heat stirring often until it begins to turn brown and bits form on the bottom of pan. Take off heat and set aside.
Step 2: In medium size mixing bowl add the first 5 ingredients and stir.
Step 3: In a blender put the remainder ingredient in and blend on low speed until no lumps.
Step 4: Pour the blender ingredients into the dry ingredients and stir. Now transfer the oatmeal mixture into a greased 11 X 7 inch pan or 8 X 8 inch pan. Bake at 350 F. for 25-30 minutes.
Serve warm, with sliced bananas and 1-2 tablespoons of peanut butter melted drizzled on top, you can even enjoy it in a bowl with milk poured over the top.
Note: nutrition facts were figured without the added peanut butter and banana.
Recipe slightly adpated from: Kate Moving Forward
Amount Per Serving
% Daily Value *
Total Fat 10 g 16 %
Saturated Fat 5 g 27 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 73 mg 24 %
Sodium 383 mg 16 %
Potassium 228 mg 7 %
Total Carbohydrate 25 g 8 %
Dietary Fiber 3 g 12 %
Sugars 7 g
Protein 6 g 11 %
Vitamin A 7 %
Vitamin C 5 %
Calcium 4 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
I am sharing this recipe today in honor of my blog’s 5th anniversary. It’s hard to believe that my blog is that old but some 409 posts later and I still love to do it. It’s a very gratifying and satisfying hobby that keeps me reaching to be a better cook and baker. I truly appreciate everyone who reads my blog and makes the recipes or just dreams of making them, like I often do with cooking. I love that cooking/baking is for all ages and gender and is something we can share for a life time with family and friends. Thanks everyone for being a part of my journey.
If you look closely at the the photos here you will see some little brown flecks in them, that is the brown butter. I recently made these cupcakes for a Scout auction and I wanted to make them a little more special and the idea came to me to use brown butter. Brown butter is just delicious in food, I can only tell you how it makes a difference but until you give it a try you don’t really get it. A good friend of mine last year tried browned butter in one of her veggie pasta dishes and she had to text me right away and tell me I was right, browned butter makes the difference! It adds this nutty flavor that can’t be described and a richness that has you wanting more. If you are a peanut butter lover then this frosting is awesome but even better with brown butter instead of regular.
I never grew up eating much peanut butter but it has grown on me over the years and peanut butter is one of my cravings now. Who doesn’t like chocolate and peanut butter together? Whoever came up with that combination was genius, and it was a match made in heaven. Naturally this brown butter peanut butter frosting goes perfectly with dark chocolate cupcakes. I cheated on my favorite homemade cupcakes and used a box mix for these, sometimes time is of the essence. When I do cheat I always try to use buttermilk in the cake box recipe instead of water for the liquid, and I always pair the box mix with homemade frosting so it taste homemade. Most people can’t tell the difference between box mix and homemade but seasoned bakers can. For theses cupcakes I used my extra large muffin pan and liners, it yielded 9 large cupcakes. I ended up with just a little frosting left over, enough to eat by itself. If you plan to make these you can use a regular muffin pan and the frosting should give you enough to frost all of them since the surface area is much smaller than a large cupcake. I highly recommend this frosting for chocolate cupcakes or a cake, you will be pleasantly surprised at how wonderful it turns out. Happy Baking!
Brown butter Peanut butter frosted Chocolate cupcakes
1/2 cup browned butter
1 cup creamy peanut butter (I used honey roasted)
3 cups powdered sugar
1 tsp. vanilla
1/3 – 1/2 cup half and half
dash of salt
Mini baking Reese’s pieces for garnish
Step 1: Get a small saucepan and put the butter in, cook on medium-low heat stirring often until the butter begins to smell nutty and look brown with bits on the bottom of pan. Turn off heat and take pan off burner, let cool to room temperature.
Step 2: In a large mixing bowl add the butter, peanut butter and vanilla and cream together, then add half the powered sugar and half the half & half and beat well. Add the remaining sugar and liquid and beat until soft and fluffy. Frost cake or cupcakes with knife or by using a pastry bag with star tip. Store any remaining frosting in air tight container in the refrigerator.