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Espresso Cheesecake Brownies

10 Oct

It’s Saturday and we didn’t have any plans to go out so I baked. My neighbor gave me 2 blocks of Philadelphia cream cheese so I decided to make something with cream cheese. I selected Dorie Greenspan’s Espresso Cheesecake Brownies. It’s brownies with an espresso-flavored cheesecake layer on top. I upped the chocolate flavor in the brownie by adding an ounce of unsweetened chocolate to the batter and replaced the sour cream in the cheesecake with whipping cream because I didn’t have any sour cream. The original recipe also called for a sour cream topping but I didn’t do that. Maybe it’s due to the changes I made but I find this dessert rather… ordinary; nice but just another cheesecake brownie. Hubby likes them a lot though!

Espresso Cheesecake Brownies
(Adapted from Dorie’s Greenspan’s Baking From My Home To Yours)

For the brownies:

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter, cut into pieces
4 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract

For the cheesecake:

1 1/2 teaspoons instant espresso powder
1 tablespoon boiling water
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 large eggs
1/4 cup whipping cream
1 tablespoon all-purpose flour

Preheat the oven to 350 degrees F. Butter, flour and line an 8″square baking pan.

Whisk together flour, baking powder and salt. Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted. Remove the bowl from the pan of water. Whisk sugar into the chocolate mixture. Add the eggs one at a time, beating well after each addition. Whisk in the vanilla and beat vigorously for a few seconds.  With the whisk, gently stir in the dry ingredients, mixture only until they disappear into the batter. Set aside while you prepare the cheesecake.

Dissolve the espresso powder in the boiling water; set aside to cool to tepid. Meanwhile, working with a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth. Add sugar and beat for another 3 minutes or so, until well incorporated. Beat in vanilla and the espresso mixture. Add the eggs one at a time, beating for 1 minute after each addition, then reduce the mixer speed to low and add the whipping cream, followed by the flour. The batter will be smooth.

Stir the brownie batter and pour three quarters of it into the prepared pan. Smooth the brownie layer and pour the cheesecake batter over it. Dot the top of the batter with spoonfuls of the remaining brownie batter, then, using a table knife, swirl the dark batter into the cheesecake batter, taking care not to plunge the knife into the lower brownie layer. Swirl sparingly.

Bake for about 45 minutes, or until the brownies pull away from the sides of the pan and the cheesecake layer is beige in the center, and lightly browned around the edges and puffed all over. Remove and place pan on a wire rack to cool to room temperature. When the brownies are completely cook, refrigerate for at least 2 hours, or until thoroughly chilled before cutting.

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4 Comments

Posted by on October 10, 2010 in Baking, Food

 

Tags: , , , ,

4 responses to “Espresso Cheesecake Brownies

  1. pickyin @ Life is Great

    October 10, 2010 at 11:19 pm

    I recently got Dorie’s book too. The tiramisu cake is to die for.

     
    • Ker-Yng

      October 11, 2010 at 12:07 am

      I’m sure you’ll love the book too. The tiramisu cake is on my ‘To Bake’ list. Now if only mascarpone does not cost so much! ;-)

       
  2. fattydumpling

    October 11, 2010 at 9:30 am

    Ordinary? They look pretty awesome, though ;] Not the biggest fan of cheesecake–but I think that layer of brownie will add such greatness to it all, yum.

     
    • Ker-Yng

      October 11, 2010 at 4:22 pm

      Don’t get me wrong, they are nice, I just don’t find them spectacular. But don’t listen to me, try them for yourself. :)

       

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