Synergy: When the combination is more awesome than the sum of its individual components, aka Espresso Cheesecake Brownies
I gotta say, that Dorie Greenspan knows a thing or two about brownies. I recently discovered her Tribute to Katherine Hepburn Brownies, and the Tuesdays with Dorie group lately baked en masse what can only be described as two of Michael's favorite desserts in one: espresso cheesecake and homemade brownies!!
I think the decision making process to make these brownies went something like this:
"Michael, Michael!! Look at these!"
"Oohhh..."
"Do you want me to make them?"
"Okay!"
Espresso Cheesecake Brownies (adapted from Baking: From my home to yours, by Dorie Greenspan)
Preheat oven to 350 degrees and set the oven rack to the center position. Grease and line with parchment paper a 9 inch square pan.
Ingredients for brownies:
1/2 cup all purpose flour
1/4 teaspoon baking powder
pinch of salt
5 tablespoons unsalted butter, cut into cubes
4 ounces of bittersweet chocolate, chopped
1/3 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
Instructions for brownies:
Sift and whisk together the flour, baking powder, and salt. Set aside.
In a double boiler (I just use a metal mixing bowl placed over a small saucepan of simmering water), melt the butter and chocolate, stirring and watching that the butter does not separate due to overheating. Remove from heat.
Stir sugar into melted chocolate with a whisk. Whisk in eggs one at a time, beating well after each egg. Next beat in the vanilla. Fold in dry ingredients with a spatula until just incorporated. Set aside until ready to assemble.
Ingredients for cheesecake:
1 & 1/2 teaspoon instant espresso powder dissolved in 1 tablespoon of boiling water, cooled to tepid
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream (I used vanilla yogurt instead)
1 tablespoon all-purpose flour
Instructions for cheesecake:
Using an electric mixer, beat the cream cheese on medium until completely smooth. Add the sugar and beat for another 3 minutes. Beat in the vanilla and espresso before adding the eggs, one at a time. Beat 1 minute after each egg. Reduce mixing speed to low and add the sour cream (or yogurt) and then the flour, making a smooth batter.
Instructions for assembly:
Pour about 3/4 of the brownie batter into the prepared pan. Smooth it out into an even layer. Then pour cheesecake layer over the top. Plop the remaining brownie batter in spoonfuls across the whole surface of the cheesecake batter, and use a butter knife to swirl the batter in, swirling only as much as necessary to create a nice effect.
Bake for approx. 30 minutes. The brownies should be starting to pull away from the side of the pan, the cheesecake will puff and be slightly browned on the edges, and a toothpick will come out clean. Transfer to a wire rack to cool. Once it cools to room temperature, throw the whole pan into the fridge for 2 hours before cutting.
There's a sour cream topping that you could put on top of this to make it even more decadent, but I didn't make it. If you want to make it, here is the full recipe.
Dark, rich brownies and a soft, silky, coffee-scented cheesecake pillow on top...surprisingly not heavy at all. Makes you want to eat another...and another... we might need to make more very soon....
I think the decision making process to make these brownies went something like this:
"Michael, Michael!! Look at these!"
"Oohhh..."
"Do you want me to make them?"
"Okay!"
Espresso Cheesecake Brownies (adapted from Baking: From my home to yours, by Dorie Greenspan)
Preheat oven to 350 degrees and set the oven rack to the center position. Grease and line with parchment paper a 9 inch square pan.
Ingredients for brownies:
1/2 cup all purpose flour
1/4 teaspoon baking powder
pinch of salt
5 tablespoons unsalted butter, cut into cubes
4 ounces of bittersweet chocolate, chopped
1/3 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
Instructions for brownies:
Sift and whisk together the flour, baking powder, and salt. Set aside.
In a double boiler (I just use a metal mixing bowl placed over a small saucepan of simmering water), melt the butter and chocolate, stirring and watching that the butter does not separate due to overheating. Remove from heat.
Stir sugar into melted chocolate with a whisk. Whisk in eggs one at a time, beating well after each egg. Next beat in the vanilla. Fold in dry ingredients with a spatula until just incorporated. Set aside until ready to assemble.
Ingredients for cheesecake:
1 & 1/2 teaspoon instant espresso powder dissolved in 1 tablespoon of boiling water, cooled to tepid
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream (I used vanilla yogurt instead)
1 tablespoon all-purpose flour
Instructions for cheesecake:
Using an electric mixer, beat the cream cheese on medium until completely smooth. Add the sugar and beat for another 3 minutes. Beat in the vanilla and espresso before adding the eggs, one at a time. Beat 1 minute after each egg. Reduce mixing speed to low and add the sour cream (or yogurt) and then the flour, making a smooth batter.
Instructions for assembly:
Pour about 3/4 of the brownie batter into the prepared pan. Smooth it out into an even layer. Then pour cheesecake layer over the top. Plop the remaining brownie batter in spoonfuls across the whole surface of the cheesecake batter, and use a butter knife to swirl the batter in, swirling only as much as necessary to create a nice effect.
Bake for approx. 30 minutes. The brownies should be starting to pull away from the side of the pan, the cheesecake will puff and be slightly browned on the edges, and a toothpick will come out clean. Transfer to a wire rack to cool. Once it cools to room temperature, throw the whole pan into the fridge for 2 hours before cutting.
There's a sour cream topping that you could put on top of this to make it even more decadent, but I didn't make it. If you want to make it, here is the full recipe.
Dark, rich brownies and a soft, silky, coffee-scented cheesecake pillow on top...surprisingly not heavy at all. Makes you want to eat another...and another... we might need to make more very soon....
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