Espresso Cheesecake Brownies

A few months ago a coworker asked me a question that stopped me dead in my tracks. What is your favorite dessert flavor? Most people respond instantly to this question (I've asked it enough times in casual conversation to know), but I had no idea what the answer was. It was like asking me to choose between my children cats, I love them both! But there is one flavor that makes me melt a bit more than the rest... mocha. This amazing combination of chocolate and coffee is my favorite dessert flavor. So, as you can imagine, when I came across today's recipe, it was fast-tracked onto my weekend dessert schedule. If you share a similar love for this combination, you need to go make these immediately.

Each layer is simple to prepare. The first is, of course, the brownie. You don't need large mixing owls or any piece of equipment more complicated than a whisk for this one. Once you pour the batter into the foil-lined baking pan, give the pan a shake and tap it on the counter a few times to get out any air pockets.

The second layer is the espresso cheesecake. If you're good at planning ahead, leave the block of cream cheese on the counter to soften to make mixing the batter easier. If things like this frequently slip your mind (or if you have animals who are capable of doing this to your softening dairy products), just unwrap the cold block of cream cheese, put it on a plate, and stick it in the microwave on high for 10-15 seconds. The same trick works for butter.

I have had a few people ask me where I get my instant espresso powder. It can usually be found in the coffee section with the other instant coffee powders at standard grocery stores. The most common brand I've found in the stores around here is Medaglia D'Oro.

After you pour on the cheesecake layer, it's time to bake! Once the cheesecake brownie is done, place it on a cooling rack on the counter for about 20 minutes before letting it chill in the fridge for a couple of hours.

The final layer is a sour cream topping, made with powdered sugar, and - you guessed it - sour cream. The recipe says to combine the two in a small saucepan and then stir the mixture over low heat until the sugar melts. Since it's difficult to visibly tell when the powdered sugar has melted, I taste it occasionally until I can't distinguish the sour cream or powdered sugar and it has a consistently sweet flavor.

I made this dessert a day in advance to make sure all the layers had chilled thoroughly (aka the definition of self-restraint). When it comes time to serve, carefully lift the entire brownie out with foil and slice with a big knife. If you're serving it as a more formal dessert, go for 8-12 large slices. For casual consumption, divide it into 16 squares.

 

For parties, I think that small petit four-sized bites would be perfect. Whichever way you slice it, this dessert is sure to be a hit.



Espresso Cheesecake Brownies    [Makes one 8"x8" pan's worth]

Ingredients:

For the brownie layer:

• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• Pinch of salt
• 5 tablespoons unsalted butter, cut into 5 pieces
• 4oz bittersweet or semisweet chocolate, coarsely chopped
• 1/3 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract

For the cheesecake layer:

• 1 1/2 teaspoons instant espresso powder
• 1 tablespoon very hot tap water
• 8oz cream cheese, at room temperature
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour

For the sour cream topping:

• 1 1/4 cups sour cream
• 3/4 cup powdered sugar, sifted

Directions:

Preheat the oven to 350⁰F. Line an 8"x8" baking pan with foil. Lightly grease the foil. In a small bowl, combine the flour, baking powder and salt. Whisk to blend, and set aside. Combine the butter and chocolate in a medium heatproof bowl. Microwave in short intervals (about 20-30 seconds), stirring in between, until the mixture is just fully melted and smooth. Add the sugar to the chocolate mixture and whisk to blend. Whisk in the eggs and vanilla extract. Blend in the flour mixture just until incorporated and no streaks remain. Spread the batter into the prepared pan in an even layer and set aside.

To make the cheesecake layer, combine the espresso powder and water in a small bowl and whisk until the powder is dissolved. In the bowl of an electric mixer (you can also use a hand mixer), beat the cream cheese on a medium-high speed until light, about 2 minutes. Gradually blend in the sugar and continue to beat until light and fluffy, about 2 minutes more. Blend in the vanilla extract, and then the eggs one at a time, scraping down the bowl after each addition. Add the dissolved espresso mixture to the bowl and blend in. Beat in the sour cream and then the flour. Pour the cheesecake batter over the brownie layer and smooth into an even layer.

Bake about 30-35 minutes, just until the center of the cheesecake layer is set and doesn't shake much when lightly jiggled. Remove the pan to a wire cooling rack. Once cooled to room temperature, cover and chill at least 2 hours in the refrigerator.

To make the topping, combine the sour cream and powdered sugar in a small sauce pan. Warm over low heat, stirring occasionally, jut until the sugar is dissolved. Spread the mixture over the cheesecake portion of the brownies and smooth into an even layer. Chill once more, at least 1 hour before slicing and serving.

Recipe from Annie's Eats