This recipe for cheesecake brownies is super moist and baked in three stages. It has been made using dark chocolate and coffee which is a perfect combination.
It might not be something that you give to your kids as most won't like the taste of coffee but it sure is a winner for adults who love chocolate and coffee.
Most brownies with cream cheese has the two mixtures combined to create a swirl of white in the chocolate brownies mixture and are baked all in one go.
This brownies recipe is slightly different in that it is baked in three stages creating a lovely layered look when you cut it almost like a cheesecake with a fudgy brownie base.
If you are making these for a special occasion you can save time by making these up to two days and store in the fridge - I like to leave it in the cake tin covered with plastic wrap to keep it fresh. Allow the brownies to come to room temperature before serving.
Sour Cream Coffee Cheesecake Brownies
Makes about 36 Sour Cream Coffee Brownies
For the Base
3/4 cup softened salted butter
170g (6oz) dark chocolate broken into pieces
1 tablespoon instant coffee powder
3/4 cup firmly packed brown sugar
2 eggs at room temperature
1 teaspoon vanilla essence
3/4 cup plain flour (all purpose flour)
1/2 teaspoon baking powder
For the Cheesecake Topping
250g (8oz) cream cheese at room temperature
1/2 cup white sugar
2 eggs at room temperature
1 teaspoon vanilla essence
3 tablespoons strong coffee
1/2 teaspoon cinnamon
2 tablespoons plain flour (all purpose flour)
For the Sour Cream Topping
1 and 1/2 cups sour cream
1/3 cup white sugar
To Make the Cheesecake Brownies
Preheat the oven to 180C (350F)
Line and grease your 33cm x 23cm (13 inch x 9 inch) cake pan. I like to butter the cake pan then add a sheet of baking paper which extends past the ends of the pan this will make it easier to remove the brownies from the tin later.
Make the Brownie Base
1. In a saucepan (choose one which is large because you will be mixing all the base ingredient in this) add the butter, chocolate and coffee powder and place on a very low heat, using a spoon stir these constantly until the mixture is smooth don't be tempted to turn up the heat as you will burn the mixture.
Once everything has dissolved remove from the heat and allow to cool completely (if you don't cool the mixture when you add the eggs at the next stage the heat from the mixture will cook them giving you a lumpy mixture).
2. While you are waiting for the mixture to cool sift the flour and baking powder together.
3. When the mixture has cooled add the brown sugar mixing well then add the eggs and vanilla and mix until well combined (I like to use a hand whisk for this). Stir in the sifted flour.
4. Pour and spread the mixture into the prepared cake tin.
5. Place in the oven and bake for 10 minutes - it should be just firm to the touch.
Cheesecake Topping
As soon as the brownies are in the oven make the cheesecake topping.
1. Place the cream cheese and sugar into a medium mixing bowl and beat with an electric mixer until smooth scraping down the sides as you go.
2. Beat in the eggs one at a time until combined. Stir in the vanilla, strong coffee and cinnamon until combined. Mix in the flour.
Cheesecake Brownies3. Remove the brownie base from the oven (after the 10 minutes cooking time). If the base has risen in some places gently press it down.
While the brownie base is still hot pour over the cheesecake topping and return to the oven and continue baking brownies for 15 minutes more.
Sour Cream Topping
The next step is to make the sour cream cheese topping - do this while your brownies are baking.
1. In a small bowl mix the sour cream and sugar together until well combined.
You pour and spread this mixture over the cheesecake topping after the 15 minutes baking time. Return the pan back to the oven and bake for 10 minutes more.
Remove the cheesecake brownies from the oven and allow to cool completely in the tin before removing.
Enjoy.
image sources: http://www.taste.com.au/
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