Sunday, November 6, 2011
Espresso Cheesecake Brownies
So this is the first recipe I made from Dorie Greenspan's Baking: From my home to yours, which is my new favorite cookbook. Her espresso cheesecake brownies looked so delicious and I figured that anything topping that is made from sour cream (sweet or savory) is bound to be delicious. And it was. So was the espresso cheesecake layer... absolutely unreal. Unfortunately, the brownie layer was kind of strange-- too hard, not enough butter/sugar/flavor. So, I've replaced Dorie's brownie recipe with my own and kept the rest of her recipe the same. This is DYNAMITE.
Brownie Batter Ingredients
1 stick unsalted butter
3 ounces unsweetened chocolate
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
2/3 cup flour
These are great
1 1/2 teaspoons instant espresso powder
1 tablespoon boiling water
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 teaspoon vanilla
1/4 cup sour cream
1 tablespoon flour
1 1/4 cup sour cream
1/2 cup confectioners' sugar
Make the brownie layer: Preheat oven to 350°F. Butter an 8-inch square baking pan. Heat the butter and chocolate in a heavy saucepan over low heat, whisking just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined. Set aside.
Make the cheesecake layer: Dissolve the espresso in the boiling water; set aside to cool to room temperature. Meanwhile, in a stand mixer, beat the cream cheese on medium speed until completely smooth. Add the sugar and beat for another 3 minutes. Beat in the vanilla and espresso. Add the eggs one at a time, beating for 1 minute after each addition. Reduce mixer to low and add sour cream, followed by flour. Batter should be smooth.
Stir the brownie batter to make sure its smooth and pour about 3/4 of it in the prepared baking pan. Smooth the brownie layer and pour the cheesecake batter on top in an even layer. Dot the top of the batter with the remaining brownie batter, then slightly swirl the two batters together- don't over swirl!
Bake for about 30 minutes or until brownie pull away from sides of the pan and the cheesecake is beige in the center. Remove from oven and cool to room temperature, then refrigerate at least 2 hours.
Make the topping: Stir together the sour cream and the confectioners' sugar until smooth and sugar is dissolved. Pour on top of the cold cheesecake layer and refrigerate another hour.
Run a knife under hot water before cutting brownies. Serve and ENJOY.