Melissa of Life in a Peanut Shell selected this week’s TWD assignment of Espresso Cheesecake Brownies. Please visit Melissa’s blog to see her stunning take on the Espresso Cheesecake Brownies and to find the recipe. Melissa’s blog contains a LOT of BEAUTIFUL posts of all the goodies she’s baked. Your sweet tooth will be aching after browsing her blog.
I don’t drink coffee drinks because I don’t like the taste of coffee. However, I do happen to LOVE coffee ice cream and candies. I was lucky to have found instant espresso for an earlier Dorie recipe so I was glad to have a chance to use more of it.
Making the brownie part was easy. What wasn’t easy was spreading 3/4 of the batter in a 9×9 inch square pan. It was barely enough to cover the bottom and trying to spread it was a battle, I was worried that all the flour I used to dust the pan was getting absorbed by the batter as I tried to spread it around.
I forgot to bring my hand mixer with me to the Beau’s house so I ended up using the food processor to cream the cheesecake portion. Kind of messy but it worked. I wasn’t sure if it turned out too liquidy or not.
Toppin it with the leftover brownie was something else. Everyone mentioned how pretty the top was with the swirls in the P&Qs, they didn’t want to put the sour cream glaze on top of it. Not the case here. My drops were more like clumps. And trying to swirl clumps into liquidy cheesecake did not a pretty picture make. O, well. Here’s how it turned out:
Man, sour cream + powdered sugar = crazy happy taste buds. I had to use the sour cream topping to cover the moon like crater brownie/cheesecake, plus it was soo tasty! Here’s a bad picture:
The Beau released these brownies at work and he left me a message saying his co-workers loved them! YAY! I have yet to try a piece, but I’m pretty confident I won’t be disappointed!
Last Week: Creamiest Lime Cream Meringue Pie
Next Week: Chocolate Souffle