Espresso Cheesecake Brownies Recipe

Posted by
Rate It!
Espresso Cheesecake Brownies
Add your photo!
Ingredients
17
Count
Nutrition
247
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

  • for the brownies
  • 1/2 cup ap flour
  • 1/4 tsp baking powder
  • pinch of salt
  • 5 tbsp unsalted butter , cut into cubes
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 tea
  • for the cheesecake
  • 1 1/2 tsp instant espresso powder dissolved in 1 tbsp boiling water
  • 2/3 cup sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tbsp ap flourspoon vanilla extract

Directions:

  1. Espresso Cheesecake Brownies
  2. From Dorie Greenspan's Baking From My Home to Yours
  3. Preheat the oven to 350 F, with a rack in the center. Butter a 9 square baking pan placed on a baking sheet and set aside.
  4. To make the brownies:
  5. Whisk together the first three ingredients. Put the butter and chocolate over a double boiler with water simmering. Stir until the ingredients melt, but don't overheat so that the butter separates. Remove the top of the double boiler and set aside.
  6. Stir the sugar into the chocolate mixture with a whisk, then add the eggs one at a time. Beat well after each egg, then beat in the vanilla. Next, gently stir in the dry ingredients until they disappear. Set aside.
  7. Allow the espresso to cool to tepid. With a stand mixer fitted with the paddle, beat the cream cheese on medium until it's completely smooth. Add the sugar and continue to beat for 3 minutes more. Beat in the vanilla and espresso before adding the eggs one at a time. Beat for 1 minute after each egg, then reduce the speed to low and add the sour cream, then the flour. The batter should be smooth.
  8. Pour about 3/4 of the brownie mixture into the prepared pan. Smooth it out, then pour the cheesecake layer over the top, taking care to make it even. Place spoonfuls of the rest of the brownie batter on top, and use a knife to swirl the dark and light batters together. Be careful, however, not to plunge the knife into the base brownie layer. Swirl only as much as necessary.
  9. Bake for around 30 minutes. The brownies should come away from the sides of the pan. The cheesecake will puff and turn lightly browned around the edges. Transfer the pan to a wrack to cool. Once it reaches room temperature, refrigerate for at least 2 hours, until well chilled.
  10. For the topping:
  11. 1 1/4 cups sour cream
  12. 1/2 cups confectioners' sugar
  13. Warm the sour cream and sugar in a small saucepan over very low heat. You need to stir constantly until the sugar is dissolved. Pour over the chilled brownies, then return them to the refrigerator and chill for at least another hour. Cut the brownies into squares and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 246.97 Kcal (1034 kJ)
Calories from fat 143.3 Kcal
% Daily Value*
Total Fat 15.92g 24%
Cholesterol 98.79mg 33%
Sodium 242.22mg 10%
Potassium 85.63mg 2%
Total Carbs 22.85g 8%
Sugars 14.55g 58%
Dietary Fiber 0.88g 4%
Protein 4.63g 9%
Vitamin A 0.1mg 2%
Iron 0.8mg 5%
Calcium 65.6mg 7%
Amount Per 100 g
Calories 325.33 Kcal (1362 kJ)
Calories from fat 188.77 Kcal
% Daily Value*
Total Fat 20.97g 24%
Cholesterol 130.14mg 33%
Sodium 319.08mg 10%
Potassium 112.8mg 2%
Total Carbs 30.1g 8%
Sugars 19.17g 58%
Dietary Fiber 1.16g 4%
Protein 6.1g 9%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 1.1mg 5%
Calcium 86.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top