Chocolate Cappuccino Brownie Cheesecake Squares
Chocolate Cappuccino Brownie Squares
Yvonne Duivenvoorden
- Portion size: 20 squares
This recipe makes 20 squares servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 164 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 49 mg |
| sodium | 138 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 5 |
| vit A | 9 |
| folate | 7 |
Coffee-flavoured cheesecake marbled with fudgy brownie makes these irresistible. For best results, refrigerate overnight.
Ingredients
- 3 oz 3ozbittersweet chocolate, chopped
- 1/3 cup 1/3cupbutter
- 3/4 cup 3/4cupgranulated sugar
- 2 2eggeggs
- 1 tsp 1tspvanilla
- 3/4 cup 3/4cupall purpose flour
- 1 tsp 1tspbaking powder
- 1/2 tsp 1/2tspsalt Cheesecake:
- 1 cup 1cupcream cheese, softened
- 1/3 cup 1/3cupgranulated sugar
- 1 1eggeggs
- 1 tsp 1tspinstant coffee granules
- 1 tsp 1tspvanilla
- 1 tbsp 1tbspall purpose flour
Preparation
In large heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool slightly. Whisk in sugar, eggs and vanilla. Stir in flour, baking powder and salt. Set aside.
Cheesecake: In bowl, beat cream cheese with sugar until smooth; beat in egg. Dissolve coffee granules in vanilla; add to cheese mixture. Stir in flour.
Remove 1/2 cup (125 mL) of the chocolate batter to small bowl. Spread remaining batter in parchment paper–lined 8-inch (2 L) square metal cake pan. Spread cheesecake batter over top. By spoonfuls, drop reserved chocolate batter over top. Run knife through batter to make decorative swirls.
Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. Refrigerate for 4 hours. (Make-ahead: Wrap and refrigerate for up to 2 days.) Cut into squares.
Source : Canadian Living Magazine: February 2009
