Description
The Van Wye Family’s Black Sheep Brownies have their own story, as told here by Dad Mark. Read…
Ingredients
Units
Scale
- 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