Espresso Cheesecake BrowniesFrom michellem 4 years ago
- For the brownies: shopping list
- 1/2 cup ap flour shopping list
- 1/4 teaspoon baking powder shopping list
- pinch of salt shopping list
- 5 tablespoons unsalted butter, cut into cubes shopping list
- 4 ounces bittersweet chocolate, chopped shopping list
- 1/3 cup sugar shopping list
- 2 large eggs shopping list
- 1/2 tea shopping list
- For the cheesecake: shopping list
- 1 1/2 teaspoons instant espresso powder dissolved in 1 tablespoon boiling water shopping list
- 8 ounces cream cheese, at room temperature shopping list
- 2/3 cup sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
- 2 large eggs shopping list
- 1/4 cup sour cream shopping list
- 1 tablespoon ap flourspoon vanilla extract shopping list
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.
The Cookmichellem Idaho, ID
The Rating7 people
These look delicious and elegant! Thanks for the wonderful post!
Valerievalinkenmore in Malott loved it
totally out of this world... wow!linebb956 in La Feria loved it
WOW... great post.. these will look great on a dessert tray...five forks
peetapeetabear in mid-hudson valley loved it
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