Tuesday, May 16, 2017

Espresso Cheesecake Brownies

3/4 cup cocoa
3/4 cup vegetable oil
2 cups sugar
4 large eggs
2 teaspoons vanilla
1 teaspoon Illy espresso powder
1 cup flour 
1 teaspoon baking powder
1 teaspoon kosher salt 

Cheesecake filling
1 8oz package cream cheese
1/3 cup granulater sugar
1 large egg
1 tsp vanilla extract 

Preheat oven to 350°. Grease a 9x13 pan. In a large bowl whisk together the cocoa, oil, and sugar. Add eggs one at a time. stir in remaining ingredients. Pour batter into the baking pan. in another bowl, with an electric beater, beat the cream cheese, sugar, egg, and vanilla until completely combined and smooth. Dollop tablespoons of filling all over the brownie batter. Using a fork or knife, swirl filling around the brownie batter. Place brownies in middle rack of the oven and bake for 30 minutes until completely set.

Cut brownies into 2"x2" squares.

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