Here is a little taste from heaven. Not only do these brownies have the perfect mixture of cheesecake and brownie but there is a little hint of espresso in them! I found this recipe in a Canadian Living magazine a long time ago and I had to make them. It isn’t often that I see a recipe from a magazine, photocopy it and then bake it immediately. On a scale of 1 to sporadic baking, these are definitely on it! When I first started to bake I really had to find baked goods that stuck out amidst the avalanche of recipes in magazines, on the internet and from other people’s recommendations. Everyone loved them a lot so I put these cheesecake brownies on my hot list of recipes. These are enjoyed best with some tea or coffee and some ice cream.

Makes 16 brownie heaven squares

Adapted from the Canadian Living magazine, February 2009

Ingredients:

Brownie:

3 oz                     Semi sweet chocolate chips

1/3 cup             Unsalted butter

¾ cup               Granulated sugar

2                         Large eggs

1 tsp                  Pure vanilla extract

¾ cup              All purpose flour

1 tsp                 Baking powder

½ tsp               Salt

1/2 cup          Chopped pecans

Cheesecake:

1 cup                Cream cheese

1/3 cup           Sugar

1                        Large egg

1 tsp                 Instant coffee granules

1 tsp                 Pure vanilla extract

1 tbsp              All purpose flour

Method:

• Preheat the oven to 350 degrees F and line one 8-inch (2L) square baking pan with parchment paper.
• In large bowl, heat up the butter and chocolate for the brownies until mixed together. Whisk in the sugar. Add the eggs one at a time until each one is incorporated. Add the vanilla.
• Stir in the flour, baking powder and salt and set aside.
• Cheesecake: In medium bowl, beat together the cream cheese with the sugar until smooth. Beat in the egg until incorporated. Dissolve coffee granules in the vanilla and add to the mixture. Stir in flour.
• Remove ½ cup of the brownie mixture and set aside. Spread the remaining amount of brownie on the prepared pan. Spread the cheesecake batter over top. Next, add the remaining ½ cup of brownie mix by spoonfuls over top. Use a knife to make some cool designs. Sprinkle with pecans.
• Bake for 30-35 minutes or until a toothpick comes out clean. Let cool on rack for 15 minutes and proceed to enjoy! These pair great with a cup of coffee in the morning or some ice cream for dessert.