These recipes are from a wonderful book that is no longer in print. Thank goodness I have a friend who
My advice, this is a simple recipe as far as number of ingredients.
Make those ingredients count, use the best quality. I use Plugra butter, Scharffenberger chocolate and Medaglia D'oro espresso powder.
This brownie is a variation of the brownie recipe listed earlier on the blog, The basic New Classic Brownie. This simple addition changes the brownie completely.
INGREDIENTS:
Ingredients from Super Rich Brownies on this blog.
I T. instant espresso powder
1 T water
8 oz. cream cheese, softened
1/3 C sugar
1 tsp. Vanilla extract
1 large Egg
9-inch square pan lined across the bottom and up 2 opposite sides with parchment or foil. I lined with foil.
Preheat the over to 325 degrees. Place rack in the lower third of the oven. Mix the batter for the Super Rich Brownies on this blog. Spread all but 1/2 Cup of that batter in the bottom of the lined pan, set aside.
Mix the espresso powder with the water, in a small measuring cup or bowl. With an electric mixer, mix the cream cheese, sugar and vanilla until smooth. Stir in the egg and coffee mixture. Spread this mixture over the brownie batter. Spoon dollops of the reserved brownie batter on top. Using a table knife, pull the brownie batter through the other batters to marble. **Be careful not to scrape the bottom of the pan with the knife.
Bake, 20-25 minutes. Look for the brownies to begin to pull away from the side of the pan. Cool on a wire rack. Refrigerate and chill before cutting, about 2 hours.
Using the foil, lift the brownies out of the pan, peel away the foil and place brownies on a cutting board. Cut into 16 squares or cut into 32 triangles as pictured, by cutting those squares in half on the diagonal. This is the perfect size piece, they are so rich. Can be kept, airtight in the refrigerator for 4-5 days.
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