Tuesday, September 1, 2009
TWD: Espresso Cheesecake Brownies
This week’s Tuesdays With Dorie treat was Espresso Cheesecake Brownies. I know the union of brownies and cheesecake is probably dessert bliss for a lot of people, but I’m not a huge fan of cheesecake. In fact, I have only skipped two weeks since joining Tuesdays With Dorie last November and one of those was the Tall and Creamy Cheesecake, though, since most other people like cheesecake, I have since gone back and made it (Floating Islands, I promise to get to you someday). Anyway, I went into this one anticipating not liking it very much. I thought about filling a graham cracker crust with brownie batter and calling it a brownie cheesecake, but ultimately decided to make a quarter of the original recipe, sans the sour cream topping, as I planned on freezing three out of the four brownies – too many treats around.
As I was putting the brownies together, the smell of the cheesecake layer reminded me a lot of tiramisu, which I enjoy quite a bit, so I was feeling a bit more optimistic about the outcome. Over the past few months I have gotten pretty good at scaling down recipes and need a cheat sheet much less often than I used to. However, I don’t always get the baking time quite right and I think the brownie layer turned out a little overdone. Normally dry brownies would make me cranky, but the cheesecake layer was moist enough, so it balanced out. My boyfriend and I sampled a brownie last night and concurred that they deserve a 7 for Deliciousness (better than expected) and I gave them a 2.5 for Effort, giving them an EDR of 2.8. I’m sure Mr. Penpen will enjoy the frozen brownies on some rare occasion when we don’t have fresh baked goods in the house and I don’t feel like making any. Many thanks to Melissa of Life in a Peanut Shell for selecting this recipe (we're going to be don with the brownie section before you know it). You can find the recipe HERE on Melissa’s site and visit the TWD site to see what the other bakers thought of these brownies.