The Van Wye Family’s Black Sheep Brownies have their own story, as told here by Dad Mark. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
“I used to be a professional baker, specifically a bread baker as well as all the morning pastries (croissants, scones, popovers, danishes, et al.) at a wonderful all-butter bakery in Amherst, Mass called The Black Sheep – the bakery is currently struggling to reopen because of Covid. I personally am not much of a chocolate fan. But most people are, including Meyer. The #1 favorite dessert treat at the Black Sheep is their chocolate cream cheese Black Sheep Brownies. I wasn’t the one who baked them – we had a patisserie who did all the cakes, cookies, brownies, and the like. But the owner of the bakery was kind enough to share the recipe with me. Meyer fell in love with these brownies during these trips. So we started baking them together every year when Fall turns to Winter and giving them to loved ones as our version of “Christmas Cookies.” Meyer baked last year for Santa, with a note he typed on his aforementioned typewriter. – Mark Van Wye” 
The Van Wye Family’s Black Sheep Brownies
- Total Time: 1 hour 20 minutes
- Yield: 24 brownies 1x
Description
The Van Wye Family’s Black Sheep Brownies have their own story, as told here by Dad Mark. Read…
Ingredients
- 3 sticks (340 g) butter (melted)
- 12 oz (340 g) Guittardi semisweet chocolate chips
- 6 oz (170 g) Unsweetened chocolate
- 3 cups (720 ml) sugar
- 2 tbsp vanilla
- 9 eggs
- 2 cups (480 ml) flour
- 3/4 tsp salt
- 1 1/2 tsp baking powder
Another Bowl
- 3 packages room temp cream cheese
- 3/4 cup (180 ml) sugar
- 1 1/2 tsp vanilla
- 3 egg yolks
Instructions
- Over simmering water in a very large glass bowl, melt 3 sticks butter, a 12 oz pakcage of Guittardi semi-sweet chocolate chips, 6 oz of unsweetened chocolate. Remove from heat when smooth. Mix in 3 cups sugar, 2 tbsp vanilla. Whisk in 9 eggs, 3 at a time. When smooth, add a dry mixture of 2 cups flour, 3/4 tsp salt, 1 1/2 tsp baking powder.
- In another bowl, beat 3 packages room temperature cream cheese with 3/4 cup sugar and 1 1/2 tsp vanilla. When smooth, add 3 egg yolks, one at a time, until smooth.
- In large roasting pan – coat with cooking spray. Line with one single sheet of foil which overhands long edges. Spray foil. Pour in most chocolate. Put on cream cheese in dollops, then rest of chocolate. Create marbling with point of a knife.
- Bake at 325 for 50 min – center should be not quite firm – toothpick should *not* come out clean. Cool in pan for 5 minutes. Use foil handles to lift out brownies. Cool on wire rack ’til room temp. Refrigerate at least 4 hours. Then cut and serve.
- – Recipe from The Black Sheep bakery in Amherst, MA – courtesy of Mark & Meyer Van Wye.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 370
Frequently Asked Questions
Why does this recipe use two types of chocolate?
The brownie base combines 12 oz (340 g) of Guittard semisweet chocolate chips with 6 oz (170 g) of unsweetened chocolate, both melted together with 3 sticks (340 g) of butter. The combination delivers sweetness from the chips alongside deep, bitter complexity from the unsweetened chocolate — a bakery technique from The Black Sheep in Amherst, MA.
The recipe says the toothpick should NOT come out clean — is that right?
Yes, exactly. The instructions specify baking at 325°F for 50 minutes and note that the center should be not quite firm and the toothpick should NOT come out clean. Over-baking will dry out the brownies; they firm up during the mandatory cooling and refrigeration step.
Why do the brownies need to be refrigerated before cutting?
After cooling to room temperature, the instructions say to refrigerate for at least 4 hours before cutting and serving. The cream cheese swirl layer needs to set fully, and chilling firms the entire brownie so it cuts cleanly.
