Espresso Cheesecake Brownies
Source of Recipe
internet
List of Ingredients
BROWNIE BATTER
1/2 cup Flour
1/2 tsp Baking powder
1/8 tsp Salt
1/2 tsp Cinnamon
6 oz Bittersweet or semisweet chocolate
1/2 cup Unsalted butter (1 stick) cut into 8 pieces
2/3 cup Sugar
3/4 tsp Vanilla extract
2 lrg Eggs
CHEESECAKE BATTER
1 1/2 tsp S, instant espresso powder
1 tbl On, boiling water
8 oz Cream cheese, room temperature
2/3 cup Sugar
1/2 tsp Vanilla extract
2 lrg Eggs
1 tbl On, flour Recipe
To prepare the brownie batter: Butter a 9-by-9-inch baking pan and set aside. Sift together the flour, baking powder, salt and cinnamon; set aside.
Melt the chocolate and butter together in the top of a double boiler set over hot water. When melted, stir to blend. Whisk in the sugar; add the vanilla and eggs, one at a time, stirring after each addition until smooth.
Blend in the flour mixture.
To prepare the cheesecake batter: Dissolve the espresso powder in the boiling water; set aside to cool. Beat the cream cheese with an electric mixer until creamy. Add the sugar and vanilla and beat until the sugar dissolves, about 3 minutes. Blend in the espresso. Beat in the eggs one at a time. Beat at medium speed for 1 minute. On low speed add the flour and beat until blended.
Spread three-quarters of the brownie batter into the prepared pan. Pour the cheesecake batter over the brownie layer. Scatter teaspoonfuls of the remaining brownie batter over the cheesecake; create a swirl pattern by running a table knife back and forth through the batters.
Bake in a 350 F oven for 35 to 40 minutes, or until the brownies test done.
Remove from the oven and cool on a rack 20 minutes. Unmold onto a cooling rack. When the brownies are at room temperature cover and refrigerate before cutting.
Makes 15 brownies.
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