| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 6 | oz | Bittersweet or semisweet chocolate |
| 1/2 | c | Unsalted butter (1 stick) cut into 8 pieces |
| 2/3 | c | Sugar |
| 3/4 | ts | Vanilla extract |
| 2 | lg | Eggs |
| 1 1/2 | ts | S; instant espresso powder |
| 1 | tb | On; boiling water |
| 8 | oz | Cream cheese; room temperature |
| 2/3 | c | Sugar |
| 1/2 | ts | Vanilla extract |
| 2 | lg | Eggs |
| 1 | tb | On; flour |
INSTRUCTIONS
BROWNIE BATTER CHEESECAKE BATTER To prepare the brownie batter: Butter a 9-by-9-inch baking pan and set aside. Sift together the flour, baking powder, salt and cinnamon; set aside. Melt the chocolate and butter together in the top of a double boiler set over hot water. When melted, stir to blend. Whisk in the sugar; add the vanilla and eggs, one at a time, stirring after each addition until smooth. Blend in the flour mixture. To prepare the cheesecake batter: Dissolve the espresso powder in the boiling water; set aside to cool. Beat the cream cheese with an electric mixer until creamy. Add the sugar and vanilla and beat until the sugar dissolves, about 3 minutes. Blend in the espresso. Beat in the eggs one at a time. Beat at medium speed for 1 minute. On low speed add the flour and beat until blended. Spread three-quarters of the brownie batter into the prepared pan. Pour the cheesecake batter over the brownie layer. Scatter teaspoonfuls of the remaining brownie batter over the cheesecake; create a swirl pattern by running a table knife back and forth through the batters. Bake in a 350 F oven for 35 to 40 minutes, or until the brownies test done. Remove from the oven and cool on a rack 20 minutes. Unmold onto a cooling rack. When the brownies are at room temperature cover and refrigerate before cutting. Makes 15 brownies. Per serving (excluding unknown items): 3215 Calories; 194g Fat (54% calories from fat); 47g Protein; 331g Carbohydrate; 1244mg Cholesterol; 1350 mg Sodium Posted to EAT-L Digest by Dot & Tim McChesney <jrjet@MTCO.COM> on Aug 2, 1997
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