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The Van Wye Family’s Black Sheep Brownies

The Van Wye Family’s Black Sheep Brownies

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”

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The Van Wye Family’s Black Sheep Brownies


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  • Author: The Van Wye Family (Recipe from The Black Sheep bakery in Amherst, MA)

Ingredients

Scale
  • 3 sticks butter (melted)
  • 12 ounce Guittardi semisweet chocolate chips
  • 6 ounces Unsweetened chocolate
  • 3 cups sugar
  • 2 tbsp vanilla
  • 9 eggs
  • 2 cups flour
  • 3/4 tsp salt
  • 1 1/2 tsp baking powder

Another Bowl

  • 3 packages room temp cream cheese
  • 3/4 cup sugar
  • 1 1/2 tsp vanilla
  • 3 egg yolks

Instructions

  1. Over simmering water in a very large glass bowl, melt 3 sticks butter, a 12 ounce pakcage of Guittardi semi-sweet chocolate chips, 6 ounces of unsweetened chocolate.  Remove from heat when smooth.  Mix in 3 cups sugar, 2 T vanilla.  Whisk in 9 eggs, 3 at a time.  When smooth, add a dry mixture of 2 cups flour, 3/4 t salt, 1 1/2 t baking powder.
  2. In another bowl, beat 3 packages room temperature cream cheese with 3/4 cup sugar and 1 1/2 t vanilla.  When smooth, add 3 egg yolks, one at a time, until smooth.
  3. 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.
  4. 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.
  5. Recipe from The Black Sheep bakery in Amherst, MA courtesy of Mark & Meyer Van Wye.
  • Category: Brownies, Desserts
  • Cuisine: American

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