Recipe - Espresso Cheesecake Brownies

BROWNIE BATTER
One half cup Flour
One half teaspoon Baking powder
1/8 teaspoon Salt
One half teaspoon Cinnamon
6 ounce Bittersweet or semisweet
chocolate
One half cup Unsalted butter (1 stick)
cut into 8 pieces
2/3 cup Sugar
Three fourths teaspoon Vanilla extract
2 lg Eggs

CHEESECAKE BATTER
1 One half teaspoon S; instant espresso powder
1 tablespoon On; boiling water
8 ounce Cream cheese; room
temperature
2/3 cup Sugar
One half teaspoon Vanilla extract
2 lg Eggs
1 tablespoon On; flour

To prepare the brownie batter: Butter a 9by9inch 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 threequarters 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 EATL Digest by Dot & Tim McChesney
jrjet@MTCO.COM on Aug 2, 1997