Wednesday, January 28, 2009

Cappuccino Cheesecake Brownies

Cappuccino Cheesecake Brownies

Chocolate and cheesecake. Who could ask for a better combination then THAT? These brownies are absolutely delectable. I love how the dense brownie pairs with the coffee flavoured cheesecake on top. These make a great dessert or special addition to a dessert tray if you're going somewhere special and best of all, they are very easy to make!

Adapted from Canadian Living, Feb 2009

3oz bittersweet chocolate, chopped
1/3 cup butter
3/4 sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
1/2 tsp salt

1 cup softened cream cheese (brick style)
1/3 cup sugar
1 egg
1 tsp instant coffee granules
1 tsp vanilla
1 tbsp flour

In a double boiler, melt chocolate with butter. Let cool a bit. Whisk in sugar, eggs, and vanilla. Stir in the flour, baking powder and salt, then set aside.

Cheesecake layer:
In a bowl with an electric mixer, beat the cream cheese until smooth. Add the sugar and beat well. Beat in the egg. Dissolved the coffee granules in the vanilla and add to cream cheese mixture, continuing to beat until combined. Stir in flour.
Set aside.

Preheat oven to 350 F. Line an 8 inch square baking pan with greased foil, leaving a 1/2 inch overhang on the sides. Remove 1/2 cup of brownie batter to a small bowl and set aside. Spread the remaining batter in the square baking pan. Spread the cheesecake batter over top. Next, drop the reserved brownie batter by the spoonful over top of the cheesecake batter. Run a knife through the batter to make it swirl.

Bake the brownies for about 30-35 minutes, or until a knife inserted into the center comes out clean. Let cool in the pan, and then cover and transfer to the fridge and chill over night.

Makes about 20 small squares. Store wrapped in the fridge for about 3 days, or you could probably freeze them too!
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