The best delicious Espresso Cheesecake Brownies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Espresso Cheesecake Brownies recipe today!
Hello my friends, this Espresso Cheesecake Brownies recipe will not disappoint, I promise! Made with simple ingredients, our Espresso Cheesecake Brownies is amazingly delicious, and addictive, everyone will be asking for more Espresso Cheesecake Brownies.
What Makes This Espresso Cheesecake Brownies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Espresso Cheesecake Brownies.
Ready to make this Espresso Cheesecake Brownies Recipe? Let’s do it!
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BROWNIE BATTER
1/2 c Flour
1/2 ts Baking powder
1/8 ts Salt
1/2 ts Cinnamon
6 oz Bittersweet or semisweet
-chocolate
1/2 c Unsalted butter (1 stick)
-cut into 8 pieces
2/3 c Sugar
3/4 ts Vanilla extract
2 lg Eggs
-CHEESECAKE BATTER-
1 1/2 ts S; instant espresso powder
1 tb On; boiling water
8 oz Cream cheese; room
-temperature
2/3 c Sugar
1/2 ts Vanilla extract
2 lg Eggs
1 tb 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
Yields
1 Servings
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