If you have ever puzzled over how to make cheesecake finger food, here is your answer. Serve it on a brownie! How could these not be good? Cheesecake and brownie together with the added bonus of espresso is a delight, and what all the Tuesdays with Dorie bakers made this week (yes, I am finally caught up with the group and posting in the correct week!)
Knowing espresso does not please all, I set the espresso aside and mixed the batter without it. I then divided the batter into two bowls and only spiked one with the coffee. By pouring both batters simultaneously into the pan, I was able to successfully make ½ and ½, or what I like to call Espresso/Not-espresso Cheesecake Brownies.
I left of the last step of covering the whole delicious deal with sweetened sour cream. Initially I just forgot about that step, then I decided I like them as they were so I let them be. Overall they were easy to make, with the only challenge being chill time. After letting the brownies cool to room temperature they need to hang out in the refrigerator for 2 hours. Having sampled a brownie before chilling them I must agree that the time in the refrigerator does make them better. Melissa of Life in a Peanut Shell picked this recipe for the group top make, you can find it posted on her blog. The recipe calls for a 9×9 baking pan, but an 8×8 worked just fine for me.
Over 350 baking bloggers are baking our way thorough Dorie Greenspan’s book, Baking: From My Home to Yours. 89 recipes completed 132 to go!
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These were just delicious! Yours look fabulous!!!!!
I like the 1/2 and 1/2 idea. I am not a coffee person, so left out. But hubby would have liked. Next time will try your method.
They look fantastic, BTW!
Oooh, I love the way they looked in your 8×8 pan (with your beautiful swirling, too!) That’s a great perspective – how to make brownies finger food. Glad these worked so well for you!
Hey! Long time no see! When did you get back and have time to put all those beauties up!!!??? I guess I missed a few things…sc
I’m glad to see ya… and that rumptious cake, and that creamy pie, and those amazing brownies! LOL …Wondering if we’ll see the soufflé now… until then, Welcome back, Carol!
Your brownies looks gorgeous!
And I love your Not-espresso cheesecake brownies!