Ingredients

How to make it

  • Espresso Cheesecake Brownies
  • From Dorie Greenspan's Baking From My Home to Yours
  • Preheat the oven to 350 F, with a rack in the center. Butter a 9" square baking pan placed on a baking sheet and set aside.
  • To make the brownies:
  • Whisk together the first three ingredients. Put the butter and chocolate over a double boiler with water simmering. Stir until the ingredients melt, but don't overheat so that the butter separates. Remove the top of the double boiler and set aside.
  • Stir the sugar into the chocolate mixture with a whisk, then add the eggs one at a time. Beat well after each egg, then beat in the vanilla. Next, gently stir in the dry ingredients until they disappear. Set aside.
  • Allow the espresso to cool to tepid. With a stand mixer fitted with the paddle, beat the cream cheese on medium until it's completely smooth. Add the sugar and continue to beat for 3 minutes more. Beat in the vanilla and espresso before adding the eggs one at a time. Beat for 1 minute after each egg, then reduce the speed to low and add the sour cream, then the flour. The batter should be smooth.
  • Pour about 3/4 of the brownie mixture into the prepared pan. Smooth it out, then pour the cheesecake layer over the top, taking care to make it even. Place spoonfuls of the rest of the brownie batter on top, and use a knife to swirl the dark and light batters together. Be careful, however, not to plunge the knife into the base brownie layer. Swirl only as much as necessary.
  • Bake for around 30 minutes. The brownies should come away from the sides of the pan. The cheesecake will puff and turn lightly browned around the edges. Transfer the pan to a wrack to cool. Once it reaches room temperature, refrigerate for at least 2 hours, until well chilled.
  • For the topping:
  • 1 1/4 cups sour cream
  • 1/2 cups confectioners' sugar
  • Warm the sour cream and sugar in a small saucepan over very low heat. You need to stir constantly until the sugar is dissolved. Pour over the chilled brownies, then return them to the refrigerator and chill for at least another hour. Cut the brownies into squares and serve.
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Reviews & Comments 8

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  • pippa 3 years ago
    They look so great! I went to buy the ingredients until I came across '1/2 tea'. What is this??? 1/2 cup tea??? 1/2 tblspn tea??? Would be grateful if you would clarify so I can make them.
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    " It was excellent "
    pinkpasta ate it and said...
    Oh...Yummm!
    Great pictures too.
    5 Forks and thanks for sharing...
    Was this review helpful? Yes Flag
    " It was excellent "
    krumkake ate it and said...
    Another flag and a plea for mercy - you are really crankin' 'em out, girl! These look too fabulous for words...excellent pictures - you are getting to be a real pro!!!
    Was this review helpful? Yes Flag
  • conner909 4 years ago
    Looks good and rich!
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  • yorkdukeman 4 years ago
    You're making me hungry!
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    " It was excellent "
    peetabear ate it and said...
    WOW... great post.. these will look great on a dessert tray...five forks

    peeta
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    " It was excellent "
    linebb956 ate it and said...
    totally out of this world... wow!
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    These look delicious and elegant! Thanks for the wonderful post!
    Valerie
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