Yield: 1 Servings
|½ teaspoon||Baking powder|
|6 ounces||Bittersweet or semisweet chocolate|
|½ cup||Unsalted butter (1 stick) cut into 8 pieces|
|¾ teaspoon||Vanilla extract|
|1½ teaspoon||S; instant espresso powder|
|1 tablespoon||On; boiling water|
|8 ounces||Cream cheese; room temperature|
|½ teaspoon||Vanilla extract|
|1 tablespoon||On; flour|
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.
Per serving (excluding unknown items): 3215 Calories; 194g Fat (54% calories from fat); 47g Protein; 331g Carbohydrate; 1244mg Cholesterol; 1350 mg Sodium Posted to EAT-L Digest by Dot & Tim McChesney <jrjet@...> on Aug 2, 1997