Espresso Cheesecake Brownies

These brownies are absolutely delicious. Each creamy, espresso-spiked, chocolaty, brownie bite gets better and better as consumption continues! You can't freeze them, because of the sour cream topping. So when you make them, your only option really is to eat them. Its a pretty simple decision. This cheesecake makes makes about 16 servings.


For the brownie batter

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into pieces
4 ounces coarsely chopped bittersweet chocolate
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla

For the cheesecake batter

1 1/2 teaspoons instant espresso powder
1 tablespoon boiling water
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs
1/4 cup sour cream
1 tablespoon all-purpose flour

For the topping

1 1/4 cups sour cream
1/2 cup confectioners' sugar


Preheat the oven to 350. To prepare the brownie batter, in a small bowl, whisk together flour, baking powder and salt.

In a microwave safe bowl, add butter and chocolate - heat at 50% power just until the butter has melted and the chocolate has softened. Stir the mixture and if any lumps of chocolate remain, reheat briefly, stopping every 30 seconds or so to stir.

Whisk sugar into the chocolate mixture. Add eggs, one at a time, beating until combined after each. Whisk in vanilla. Add dry ingredients and stir just until combined - set aside.

Next, prepare the cheesecake batter. In a small bowl, stir together espresso powder and boiling water - set aside to cool.

Meanwhile, in a large mixing bowl, beat cream cheese until completely smooth. Add sugar and beat until well combined, about 3 minutes. Beat in vanilla and espresso mixture. Add eggs, one at a time, beating until combined after each. Mix in the sour cream. Add flour and stir until combined.

Stir brownie batter and pour three quarters of it into a 9" baking pan coated with nonstick spray. Pour cheesecake batter on top of the brownie batter. Drop dollops of the remaining brownie batter on top and gently swirl the dark batter into the cheesecake batter, making sure not to push the knife down into the bottom brownie layer.

Place into the oven and bake until the cheesecake layer is beige in the center and lightly browned around the edges, about 30 to 35 minutes. Remove and place pan on a wire rack to cool completely. Place cooled pan into the refrigerator and chill at least 2 hours.

Finally, prepare the topping. In a small saucepan, add sour cream and confectioners' sugar - warm over very low heat, stirring constantly until the sugar is dissolved. Remove from the heat and pour evenly over the cold cheesecake layer.

Place the pan back into the refrigerator and chill until the topping is thoroughly cold, at least 1 hour before serving.