I'm always up for making a brownie - not to mention eating one - and I love cheesecake, and espresso. This was a treat I was sure I'd love.
I read on the TWD P&Q about a few problems that people had had making these, but for some reason, I chose not to listen to them... And I ended up having the same problems... Namely, that the top of the cheesecake/brownie was supposed to have beautiful swirls of cheesecake and brownie batter.
The brownie batter is made first and set aside while the cheesecake is made. Since there is melted butter and chocolate in it, as it cools down it begins to thicken. By the time I was ready to put dollops of brownie batter on top of the the cheesecake batter and begin swirling, mine was so thick that there was no swirling whatsoever. You can see the brownie globs in the photo below. It was not a pretty sight. I popped it in the oven, and figured I'd drizzle some chocolate on it later to pretty it up.
It took 42 minutes to bake in a 9" round pan.
I made a chocolate glaze that I was intending to drizzle on the top, but it was thick and didn't drizzle, so I just slathered it on. For the glaze, I used the recipe from the Chocolate Amaretti Torte that we made with TWD a few months ago.
Chocolate Glaze (a half recipe)
2 oz bittetsweet chocolate finely chopped
2 oz (1/4 cup) cream
1 1/2 teaspoons water
1 1/2 teaspoons sugar
Place chopped chocolate in heatproof bowl - pyrex measuring cup works well. Bring cream, sugar and water to a boil. Pour over chocolate. Let sit for 1 minute. Stir until smooth. Pour on cheesecake and smooth with spatula.
I didn't think the brownie itself was out of this world, though the cheesecake was amazing. The chocolate glaze was certainly a wonderful addition.
For the cheesecake brownie recipe, please visit Melissa's blog, Life in a Peanut Shell. Thanks to Melissa for hosting this week, and for picking such a fun and yummy recipe!