Espresso cheesecake brownies

Name: Espresso cheesecake brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 15 serving
Ingredients: 115 g | 1 stick unsalted butter; 100 g | 3.5oz milk chocolate minimum 30% cocoa; 125 g | 4.5oz dark chocolate minimum 60% cocoa; 100 g | 3.5oz; 100 g | 3.5oz light brown sugar; 3 large eggs; 100 g | 3.5oz plain flour; 2 tbsp cocoa powder; 1-2 tbsp espresso; 1 tsp vanilla extract; 1/2 tsp salt; 80 g | 2.8oz milk chocolate chips; ______; 150 g | 5.3oz full fat cream cheese; 80 g | 2.8oz icing; 2 tbsp flour; 3 heaped tbsp caramel - store-bought or homemade; 1 small egg

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
15
Course
Baked Goods

Espresso cheesecake brownies

Shawn Wheeler

Report

These are gooey, intensely chocolatey with a hint of coffee. The cheesecake swirls are laced with salted caramel but both they and the caramel are optional. The brownies function just as well without them but I think the creamy cheesecake adds an extra 'wow' factor.

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Ingredients

Servings

115 g | 1 stick unsalted butter cubed
100 g | 3.5oz milk chocolate minimum 30% cocoa
125 g | 4.5oz dark chocolate minimum 60% cocoa
100 g | 3.5oz caster sugar
100 g | 3.5oz light brown sugar
3 large eggs
100 g | 3.5oz plain flour
2 tbsp cocoa powder
1-2 tbsp espresso
1 tsp vanilla extract
1/2 tsp salt
80 g | 2.8oz milk chocolate chips
______
150 g | 5.3oz full fat cream cheese
80 g | 2.8oz icing powdered sugar
2 tbsp flour
3 heaped tbsp caramel - store-bought or homemade optional
1 small egg

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Instructions

Preheat the oven to 180C | 350F. Line a deep pan (11x7in) with baking paper letting the paper hang over the edges. You also can use a square pan (9x9in).
Chop the two types of chocolate into small chunks. Place the chocolate and butter into a bowl.
Bring a small pot of water to a rolling simmer and then turn heat off. Place a bowl on top, making sure the bottom of the bowl doesn't touch the water. Let the butter and chocolate slowly melt, stirring occasionally. Set aside to cool.
Put the eggs and sugar in large bowl and use a hand whisk to mix together. Make sure there are no lumps of brown sugar lurking in there.
Add a little of the melted chocolate into the eggs and gently whisk together. Gradually add all the chocolate and vanilla extract and mix thoroughly.
Sift the flour, cocoa, espresso and salt into the chocolate and fold together with a spatula.
Add the chocolate chips and fold them in.
Mix the cream cheese, flour, egg, icing sugar and caramel together until smooth.
Pour the chocolate batter into the prepared pan. Spoon the cream cheese in three parallel lines across the length of the pan. Drag a knife across the cheesecake lines across the with of the pan to create swirls and gently mix the two batters.
Bake for 30-35 minutes or up to 40 depending on pan size. The brownies are ready when mostly firm on top with a slight 'give'. Test after 30 minutes – a skewer inserted in the centre should come out with a few moist crumbs attached but if batter is still too wet bake for a further 5 mins.
Turn the oven off, open the door and pull tray part way out. Leave the brownies there until tray is cool enough to handle.
Put the tray on a drying rack to cool completely. I know it is tempting to try the brownies now but please leave for an hour. They will be much easier to cut and less likely to fall apart.
Lift the brownies out of the pan using the paper overhang and cut neatly into squares. You can drizzle with a little extra caramel if you want go completely over the top!