Espresso cheesecake brownies

Yield: 1 Servings

Measure Ingredient
½ cup Flour
½ teaspoon Baking powder
⅛ teaspoon Salt
½ teaspoon Cinnamon
6 ounces Bittersweet or semisweet chocolate
½ cup Unsalted butter (1 stick) cut into 8 pieces
⅔ cup Sugar
¾ teaspoon Vanilla extract
2 larges Eggs
1½ teaspoon S; instant espresso powder
1 tablespoon On; boiling water
8 ounces Cream cheese; room temperature
⅔ cup Sugar
½ teaspoon Vanilla extract
2 larges Eggs
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

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