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Espresso Cheesecake Brownies

Source of Recipe


From "Sweet Times" by Dorie Greenspan






List of Ingredients



• -- Brownie Batter --
  
• 1/2 cup flour
  
• 1/2 tsp baking powder
  
• 1/8 tsp salt
  
• 1/2 tsp cinnamon
  
• 6 ounces bittersweet or semisweet chocolate
  
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  
• 2/3 cup sugar
  
• 3/4 tsp vanilla extract
  
• 2 large eggs
  
• .
  
• -- Cheesecake Batter --
  
• 1-1/2 tsp instant espresso powder
  
• 1 Tbsp boiling water
  
• 8 ounces cream cheese, at room temperature
  
• 2/3 cup sugar
  
• 1/2 tsp vanilla extract
  
• 2 large eggs
  
• 1 Tbsp flour
  






Instructions



1. To prepare the brownie batter: Butter a 9x9-inch baking pan and set aside. Sift together the flour, baking powder, salt and cinnamon; set aside.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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 layers.
   
   
5. Bake in a preheated 350-degree oven 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.