After taking a brief hiatus from Tuesdays With Dorie in order to give myself some time to move back to school and get settled for the new year, I was very excited to dive back in with this week's recipe, Espresso Cheesecake Brownies, chosen by Melissa of Life in a Peanut Shell.
I was home for a visit for the past few days (a much easier task, now that I'm not dealing with rush hour Toronto traffic), but prior to that, I was slowly unpacking (I'm still not done!) and taking care of things around the house. One of the things on my to-do list was to bake as often as possible. I spoiled my boyfriend (and myself) with peanut butter and chocolate Rice Krispies Squares, maple sponge toffee, and, of course, these espresso cheesecake brownies.
Of all of the baked goods I made last week, however, I think these take the prize. Fudgy brownies with swirls of creamy espresso cheesecake, topped by a sour cream glaze. The espresso cheesecake is the dominant flavour, I think, which is a real bonus. It provides all the flavour of cheesecake without having to bother with springform pans and water baths. In the future, I would definitely want to make this in a cake pan, perhaps with a drizzle of chocolate sauce over the sour cream glaze. Or try different flavours of cheesecake, too - caramel cheesecake, perhaps.
Thanks, Melissa, for your pick. It was a huge hit here!