I just realized that we're starting our 5th (yes, FIFTH!!!) year of ABC baking! Wow, time flies. But I couldn't have done it without you! A big Thank You to all the ABC members for baking their hearts out every month.
Is there a better way to kick off a new year of ABC baking, than to bake with chocolate? Add some cream cheese to the mix and you have a recipe for a decadent dessert! I love brownies and I love cheesecake. When I saw the recipe for Chocolate Cheesecake Brownies in the King Arthur Flour catalog a little while back, I knew I had to put them in the ABC list. So, here we are...
|Mocha Cheesecake Brownies|
If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.
The brownie batter was a breeze to make. It all fit in one saucepan. In a way, I felt like I was "making chocolate" when I melted butter, and added cocoa powder and sugar :o)
|"One-pan" brownie batter|
Speaking of sugar, the amount seemed really high, so I reduced it a bit. I also skipped the chocolate chips as I figured that the cocoa powder would give it enough of a chocolate punch.
As for the cheesecake portion, I was torn. I feared it would be too plain/bland without any additional flavoring, so I added some espresso to it (espresso powder plus a little boiling water), and turned it into a Mocha Cheesecake layer. My other concern was the amount of flour in the cheesecake layer which seemed rather high. I feared the cheesecake layer would be more "cakey" and less creamy. After reading through the reviews, everyone raved about this recipe, I forged ahead (in hindsight, I should have listened to that inner voice).
These brownies are extremely rich, so I cut them into 6x8 = 48 pieces. I took these to a potluck at work and they fed a large crowd, which was perfect. And, everyone loved them!!!
- My husband and I shared a piece a couple hours after they came out of the oven (I didn't want to have too many pieces missing, given that I was them to a potluck). He liked it but said it could use more sugar. I don't recall his rating (oops! I made these 2-3 weeks ago).
- I personally didn't miss the sugar I took out. I thought it made the chocolate flavor shine through better. The mocha flavor in the cheesecake layer was really nice (even though I'm not a coffee drinker at all). In hindsight, I would eliminated, or reduced the flour to 1-2 Tbsp because it didn't feel very "creamy" to me. I was expecting something along the lines of a Brownie Latte Cheesecake I have made in the past, and this was not it. All in all, a really nice brownie recipe, that's really rich and will satisfy anyone's chocolate craving. And it feeds a crowd!
- My changes to the BROWNIE layer: reduced the sugar by 25% (totaling 11-3/4 oz), omitted the espresso powder, omitted the chocolate chips.
- My changes to the CHEESECAKE layer: added a pinch of salt, add 2-1/2 tsp espresso powder dissolved in 1 Tbsp of boiling water.
- I baked the brownies in a 325 F oven for about 58-60 min, after looking up other recipes for cheesecake brownies (most seemed to recommend a longer baking time at a lower temperature).
- You can find the recipe here.
- Don't forget to check out what the other ABC bakers thought of this recipe!