The holidays are right around the corner and I start getting excited about digging out my apron, dusting off my Kitchen Aid mixer and baking up some delectable confectionaries. It’s great to have some homemade desserts on hand to throw in the freezer to have available at my disposal during the craziness of the holiday season. I love to bake apple pies, cranberry bread, chocolate chip banana bread, and one of my new favorites: Black Bottom Brownies! These are to die for, it’s like a cheesecake and a brownie tied the knot and produced the most beautifully delicious dessert you could ever imagine. These are the cutest little brownies, and are easy to make with ingredients most everyday chefs would keep in their kitchen pantry. So, let’s get started!
- 1 C. Cream Cheese (room temperature)
- 1/3 C. Granulated Sugar
- 1 Egg
- 1/8 tsp. Salt
- 1 1/2 C. Mini Chocolate Chips
- 1 1/2 C. All Purpose Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 C. Granulated Sugar
- 1/4 C. Cocoa
- 1 C. Water
- 1/3 C. Canola Oil (I use melted coconut oil)
- 1 T. White Vinegar
- 1 tsp. Vanilla Extract
To prepare the cheesecake filling, combine the cream cheese, sugar, egg and salt in a small bowl and beat well. Stir in the mini chocolate chips and set aside.
To prepare the chocolate bottom, combine flour, baking soda, salt, sugar and cocoa in a large mixing bowl. Add water, oil, vinegar and vanilla then stir to combine all the ingredients.
Use a muffin pan lined with paper baking liners and fill each cup with 1/3 of the chocolate batter. Top each one with a teaspoon of the cream cheese mixture.
Bake at 350 degrees for 30 – 35 minutes
I hope you will try making these and I know you will love them!!! Eat some now and freeze some for later. Happy baking…