Kinda looks like tiramisu, doesn’t it? It’s not– but they are just as delicious.
Since I’m not a cheesecake fan, I probably would never have made these on my own. That’s one reason why I like Tuesdays with Dorie. Challenges me to try new things.
The first time I made these, I had difficulty swirling the brownie mixture through the cheesecake. Just too thick. I had made the brownie mixture first and guess I dawdled too long with the cheesecake mixture. ( I was busy taking a picture of this very cool beater Dorie suggested. You never have to clean the sides of the bowl.)
Anyway, I ended up with something looking like it had tumors growing in it. (Sorry, I do ultrasound by day so I’m always looking for tumors.)
But it tasted pretty good so I tried again. This time I made the cheesecake mixture first. The brownie mixture was not as thick as the first time. But it still needed to be thinner. So I stirred about a tablespoon of water into the final 1/4 portion of the brownie batter. Worked perfectly.
Something else I tried the second time around was lining the pan with parchment paper leaving handles on two sides for ease of removal. Also worked perfectly.
And one other change: I added some espresso powder and about an ounce of chopped bittersweet chocolate to the brownie mixture to intensify the chocolate flavor. Scrumptious!
If you want to try these, cruise on over to Life in a Peanut Shell and get the recipe from Stephanie.