TWD: Espresso Cheesecake Brownies

Tuesdays with Dorie: Melissa of Life in a Peanut Shell chose Espresso Cheesecake Brownies.

I loved these brownies. The medley of taste and texture - chocolatey brownie and tangy coffee-flavored cheesecake - it was to die for. I opted not to include the sour cream topping specified by the original recipe because it was perfect as is. They were a welcome twist on the regular old brownie and a great go-to recipe the next time I need something elegant yet quick for a potluck or entertaining. Next time I will increase the amount of instant espresso powder because I'm a coffee addict and drink my usual coffee order is a 4 shot grande americano with no room for cream. Yep, coffee is best when drunk black :)

Espresso Cheesecake Brownies
makes 9" square pan

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

Cheesecake batter:
1 1/2 tsp instant espresso powder (I used 2 tsp, next time will use 3!)
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

1. Preheat the oven to 350 F.
2. Brownie: In a small bowl, whisk together flour, baking powder and salt. In a microwave safe bowl, add butter and chocolate - heat in short intervals, stirring often, 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.
3. 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.
4. Cheesecake: 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.
5. Stir brownie batter and pour three quarters of it into a greased 9" pan. 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.
6. Bake until the cheesecake layer is beige in the center and lightly browned around the edges, about 30 to 35 minutes. Remove and cool completely on wire rack then transfer to refrigeratoe and chill at least 2 hours.