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