Tuesdays with Dorie: Espresso Cheesecake Brownies

espresso cheesecake brownies_post pic

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.

kitchen aid beater

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.)

brownies without cream

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.

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{ 15 comments… read them below or add one }

Margaret September 5, 2009 at 2:00 pm

Those look great. My brownie batter would not swirl, so mine is clumpy. Still good, tho.


Liz September 2, 2009 at 12:53 pm

Well, there goes my diet. 🙂


Jeannette September 2, 2009 at 10:31 am

they DO look like tiramisu. beautiful job!!!


isa September 2, 2009 at 6:48 am

Your brownies are fabulous and they does look like tiramisu! Great job!


Megan September 1, 2009 at 9:29 pm

Twice? And you don’t even like cheesecake? Very impressive. And I didn’t even read the part of the directions that stated to marble/swirl the batter.


food librarian September 1, 2009 at 7:57 pm

Lovely! These look great. And I have got to get one of those beaters!


Christina September 1, 2009 at 6:53 pm

I had trouble with the swirling as well, but I think using some of your tricks, next time will turn out better. And I used parchment paper, too, and it worked like a charm. Oh, how could I forget, your bars look great!


Madam Chow September 1, 2009 at 5:59 pm

Hi! You asked me where I got that bundt pan? From amazon. It’s the nordic ware pro cast bavaria bundt pan: http://www.amazon.com/Nordic-Ware-Cast-Bavaria-Bundt/dp/B00005NCWY/ref=sr_1_14?ie=UTF8&s=home-garden&qid=1251847303&sr=8-14


steph (whisk/spoon) September 1, 2009 at 3:44 pm

i like your tweaks–i bet it made them extra-good!!


Madam Chow September 1, 2009 at 3:00 pm

Oh, I have my eye on that beater! And as for the brownie – great additions. The brownie layer really needed more of a flavor punch.


mike September 1, 2009 at 1:05 pm

Ok – THAT’S what I should have done – espresso powder in the brownie batter – genius! I added some cocoa powder and oil – which helped a little. These look GREAT! So glad you made them – thanks for the espresso tip – I’ll do that in the next batch! Nicely done!


Ann Hastings September 1, 2009 at 10:13 am

Looks great… maybe Tyler would try these since it does look like Tiramisu, he doesn’t like cheesecake either.


Spike September 1, 2009 at 8:09 am

Does look like tiramisu! gorgeous!


Amy September 1, 2009 at 7:41 am

I had exactly the same problem with the swirls — my brownie batter was a little too thick and my cheesecake batter was a little too thin. They tasted good together, though!


Cecille September 1, 2009 at 6:46 am

Looks very delish! Your marbling is really pretty.. mine turned out more of a cheesecake than a brownie. Happy Tuesday!


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