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Espresso Cheesecake Brownies

Espresso Cheesecake Brownies

All the flavors and texture of a cheesecake, but so much easier and packed full of espresso flavor, these Espresso Cheesecake Brownies are a dream come true. A classic brownie based gets topped with a thick layer of cheesecake style filling that gets swirled with espresso. I think this is such a gorgeous dessert if you want something a little more 'grown up'!
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9
Author: Florence Jackson

Ingredients

  • 100 g (½ cups) Dark/Semi-Sweet Chocolate Melted
  • 170 g (¾ cups) Unsalted Butter Melted
  • 100 g (½ cups) Light Brown Sugar
  • 100 g (½ cups) Granulated Sugar
  • 2 (2) Large Eggs
  • 2 tsp (2 tsp) Vanilla Extract
  • 80 g (⅔ cups) All Purpose Flour
  • 30 g (6 tbsp) Cocoa Powder

For the Cheesecake Layer

  • 225 g (1 cup) Full Fat Cream Cheese Room Temperature
  • 50 g (¼ cups) Granulated Sugar
  • 1 (1) Large Egg
  • 2 tsp (2 tsp) Vanilla Extract
  • 30 ml (3 tbsp) Strong Brewed Espresso (cooled)

Instructions

  • Preheat oven to 370℉/180℃. Line a 8″ square baking tin with greaseproof paper. 
  • Melt the dark/semi-sweet chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted. 
  • In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
  • Add the eggs and vanilla and mix again. Then check that the chocolate has cooled a little before adding in and combining.
  • Add in the flour and cocoa powder and fold together. Pour the batter into the prepared pan.

For the Cheesecake Layer

  • Make the cheesecake layer by combining the cream cheese, sugar and egg. Whisk until smooth then add the cooled espresso and mix again. Pour this over the brownies. Use a spoon to create swirls.
  • Bake for 30-35 minutes. The cheesecake may look a little wobbly but that is fine! Let cool before slicing and serving!

Notes

Espresso: Make sure it has cooled before adding to the cheesecake mixture. If you don't have an espresso machine or way of making espresso, make a very strong coffee of the same quantity (e.g. 1 tbsp instant coffee with 30 ml water)
Cream Cheese: Make sure it is room temperature for easier whisking. If available to you, the spreadable/whipped varieties tend to get smooth a lot easier.