Brownie Base:
8 ounces bittersweet or semisweet chocolate
1/2 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup all-purpose flour
1 teaspoon instant espresso powder

Cheesecake topping:
One 8-ounce package cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tablespoon all-purpose flour
3 tablespoons heavy cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 ounces bittersweet chocolate, melted

Make the brownie base:
1. Position a rack on the lowest shelf of the oven and another above it and preheat to 325 degrees F. Place a shallow roasting pan half full of hot water
on the lowest rack. Line a 9-inch square baking pan with aluminum foil, and coat the foil with nonstick cooking spray or butter.
2. Melt the bittersweet chocolate and set aside.
3. Place the butter and sugar in a large bowl and, using a hand-held electric mixer, beat until creamy, about 1 minute. Add the eggs one at a time, followed by the vanilla extract and salt. Stir in the melted chocolate, espresso powder and the flour by hand. Spread the batter into the foil-lined baking pan.

Make the cheesecake topping:
4. Place the cream cheese, sugar, and butter in a large bowl and, using a
hand-held electric mixer, beat until creamy and smooth, 1 to 2 minutes.
Add the eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour the cheesecake batter over the chocolate layer.
Drizzle the melted chocolate randomly over the cheesecake batter. With
the tip of a sharp knife swirl the melted chocolate in a fanciful pattern.
5. Firmly grabbing hold of the sides of the pan, slam the bottom of the pan
on the surface of the counter to burst any air bubbles in the cheesecake
and smooth the batter.
6. Bake, with the pan set on the oven rack above the pan of hot water in
the preheated oven, for 35 to 40 minutes or until the cheesecake layer is
set and not wobbly. Cool completely on a wire baking rack then chill
several hours to overnight before cutting into 2-inch squares. Store
refrigerated in an airtight container 2 to 4 days or freeze up to 3 weeks.

 
Featured Archive Recipes:
Cappuccino Cream Cheese Brownies with Chocolate Glaze
Raspberry Cheesecake Brownies
Sour Cherry Cheesecake Brownies
Mother Myrick's Chocolate Cheesecake
Lee Bailey's Chocolate Brownie Pie
 

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