Espresso Cheesecake Brownies

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1/2	c	Flour
1/2	t	Baking powder
1/8	t	Salt
1/2	t	Cinnamon
6	oz	Bittersweet or semisweet
		chocolate
1/2	c	Unsalted butter, 1 stick
		cut into 8 pieces
2/3	c	Sugar
3/4	t	Vanilla extract
2		Eggs
1 1/2	t	S, instant espresso powder
1	T	On, boiling water
8	oz	Cream cheese, room
		temperature
2/3	c	Sugar
1/2	t	Vanilla extract
2		Eggs
1	T	On, flour

INSTRUCTIONS

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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