If you in love with brownie & cheesecake WAIT !!! This recipe is for you. If you are a chocolate and coffee lover this is again a treat for you. This Espresso cheesecake brownie is certainly an over- overindulging recipe for me. The twin layer bottom is made with bittersweet chocolate brownie and topped with the espresso flavoured cheesecake. The flavor combination is impeccable and so is the texture. It a treat for your senses to have this cake starting with the soft velvety cheesecake and biting down to the firmly and fudgy brownie. You can almost taste it seeing the picture. It’s like falling in love for first time.
Minimally adapted from: " Baking from my home to yours" by Dorie Greenspan"
Makes: 16 Brownies
Preparation time: 1 hour (plus cooling)
Ingredients:
For the brownie:
All purpose flour: 1/2 cup
Baking powder: 1/4 teaspoon
Pinch of salt
Unsalted butter: 5 tablespoon
Bittersweet Chocolate: 150 grams (coarsely chopped)
Sugar: 1/3 cup
Egg: 2 large
Vanilla extract: 1/2 teaspoon
For the cheesecake:
Instant Espresso Powder: 11/2 teaspoon
Boiling water: 1 tablespoon
Cream cheese: 250 grams at room temp
Sugar: 2/3 cup
Vanilla extract: 1/2 teaspoon
Egg: 2 large
Sour Cream: 1/4 cup
All purpose flour: 2 tablespoon
Method:
1) Preheat the oven at 180 degree celcius and butter a 9 inch square baking pan and dust it with flour, tap out the excess.
2) Whisk together the flour, salt and baking powder. Set a heatproof bowl over a saucepan of simmering water. Put the butter and chocolate together and stir occasionally until the ingredients are just melted.
3) Whisk in the sugar to the chocolate mixture. Add egg one at a time beating well after each addition. Add vanilla and whisk vigorously for few seconds.
4) With the help of rubber spatula or whisk gently sit in the dry ingredients until they disappear in the batter. Set aside.
5) To make cheesecake dissolve the espresso in boiling water and let it cool.
6) Beat the cream cheese using a stand or a hand mixer until completely smooth. Add sugar and beat for another 3 minutes until well incorporated.
7) Beat in vanilla and espresso mixture. Add the egg one at a time, beating for one minute after each addition.
8) Lower the speed of mixer to low and add the sour cream followed by the flour. The batter will be smooth.
9) Give the brownie batter a few stir and pour it onto the prepared pan. Smooth the brownie layer and pour the cheesecake batter over it, tilting the pan as needed to even the batter.
10) Bake for 30 to 35 minute, or until the brownies pull away from the sides of the pan and the cheesecake layer is beige in the centre, lightly browned around the edges and puffed all over. Transfer the pan to a rack and cool to room temperature. When the brownie are completely cool, refrigerate for at least 2 hours or until thoroughly chilled.
11) The easiest way to cut this cake is to run the knife blade under hot water, wipe it dry and cut the cake as desired.
12) You can serve it as it is or with some dust of coca over the top of the bar. You can also serve the cold brownie with hot fudge sauce.
Few more love of chocolate and espresso combination:
Twin Chocolate Panna Cotta with Espresso Jelly
Quick Tiramisu Trifle
Cake Roll
BON APPETIT..
Minimally adapted from: " Baking from my home to yours" by Dorie Greenspan"
Makes: 16 Brownies
Preparation time: 1 hour (plus cooling)
Ingredients:
For the brownie:
All purpose flour: 1/2 cup
Baking powder: 1/4 teaspoon
Pinch of salt
Unsalted butter: 5 tablespoon
Bittersweet Chocolate: 150 grams (coarsely chopped)
Sugar: 1/3 cup
Egg: 2 large
Vanilla extract: 1/2 teaspoon
For the cheesecake:
Instant Espresso Powder: 11/2 teaspoon
Boiling water: 1 tablespoon
Cream cheese: 250 grams at room temp
Sugar: 2/3 cup
Vanilla extract: 1/2 teaspoon
Egg: 2 large
Sour Cream: 1/4 cup
All purpose flour: 2 tablespoon
Method:
1) Preheat the oven at 180 degree celcius and butter a 9 inch square baking pan and dust it with flour, tap out the excess.
2) Whisk together the flour, salt and baking powder. Set a heatproof bowl over a saucepan of simmering water. Put the butter and chocolate together and stir occasionally until the ingredients are just melted.
3) Whisk in the sugar to the chocolate mixture. Add egg one at a time beating well after each addition. Add vanilla and whisk vigorously for few seconds.
4) With the help of rubber spatula or whisk gently sit in the dry ingredients until they disappear in the batter. Set aside.
5) To make cheesecake dissolve the espresso in boiling water and let it cool.
6) Beat the cream cheese using a stand or a hand mixer until completely smooth. Add sugar and beat for another 3 minutes until well incorporated.
7) Beat in vanilla and espresso mixture. Add the egg one at a time, beating for one minute after each addition.
8) Lower the speed of mixer to low and add the sour cream followed by the flour. The batter will be smooth.
9) Give the brownie batter a few stir and pour it onto the prepared pan. Smooth the brownie layer and pour the cheesecake batter over it, tilting the pan as needed to even the batter.
10) Bake for 30 to 35 minute, or until the brownies pull away from the sides of the pan and the cheesecake layer is beige in the centre, lightly browned around the edges and puffed all over. Transfer the pan to a rack and cool to room temperature. When the brownie are completely cool, refrigerate for at least 2 hours or until thoroughly chilled.
11) The easiest way to cut this cake is to run the knife blade under hot water, wipe it dry and cut the cake as desired.
12) You can serve it as it is or with some dust of coca over the top of the bar. You can also serve the cold brownie with hot fudge sauce.
Few more love of chocolate and espresso combination:
Twin Chocolate Panna Cotta with Espresso Jelly
Quick Tiramisu Trifle
Cake Roll
BON APPETIT..
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