Name: Black-Bottom Brownies
Yield: Makes thirty-two 1½" bars Servings
Ingredients: Nonstick vegetable oil spray; 5 large eggs; 8 ounces cream cheese, room temperature; ⅓ cup plus 2½ cups sugar; 1½ cups unsweetened cocoa powder; 1 teaspoon kosher salt; 1 cup (2 sticks) unsalted butter, melted, slightly cooled; 2 teaspoons vanilla extract; ⅔ cup all-purpose flour

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Alex Lau

For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.

Recipe notes