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chocolate espresso cheesecake brownies

Chocolate Espresso Cheesecake +Brownie LOVE!

 What is not to love?  I love chocolate… I love coffee and I love cheesecake. Combine them into a brownie and it was  instant attraction! So much so that I got bit by the baking bug as soon as I came across this recipe while sipping a latte in the big comfy chair at my favorite coffee place.

Espresso Cheesecake Brownies
adapted from “Baking: From My Home toYours” By Dorie Greenspan

For the Brownies:


  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 5 tablespoons unsalted butter, cut into cubes
  • 4 ounces bittersweet chocolate, chopped
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

 How to:

  • 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.
  • 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.
  • 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.

 For the Cheesecake:


  • 1 1/2 teaspoons instant espresso powder dissolved in 1 tablespoon boiling water ( I didnt have this so I bought a hot expresso)
  • 8 ounces cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tablespoon all purpose flour

 How to:

  • 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.
  • 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.
  • Bake for about 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.
  • Cut it squares.
Espresso cheesecake brownies

Espresso cheesecake brownies