Saturday, March 20, 2010

Coffee/ Cheescake Bar's:

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:

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

Preheat the oven to 350 F.


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.

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. 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. 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.

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.