So despite my reluctance to make brownies from scratch, I was excited to try this week's Tuesdays with Dorie recipe, Espresso Cheesecake Brownies. I even went out and purchased espresso powder (I know it heightens the flavor of chocolate so I guess I'll throw it into future chocolate cakes) last week. Yes here are the ingredients sitting on my counter....
So did I make brownies last week or even this weekend? Nope. Of course not. I waited until the last minute to make them. In fact, they aren't done. They are currently cooling in the fridge. Despite most TWDers not including the topping, I have decided to try it.
The recipe was super easy. Instead of 4 oz of bittersweet chocolate, I added 5 oz to the brownie and since I had 1 more oz, melted it and added it to the frosting. I didn't have enough chocolate to really make swirls. So clumps it is.
Update: Topping added. Refrigeration done. Brownie tasted.
Meh. Needs more flavor or texture. These aren't bad, I've just had better. I probably won't make these again but if I did I would add nuts to the brownie batter and something tangy to the cream cheese. Perhaps I needed a better brand of espresso? Don't blame my lack of enthusiam about these brownies on the recipe. Remember, I can't bake brownies. I've peeked at other baker's brownies and most had much more success than I did.
To see a mouth watering version of this recipe visit Melissa of Life In A Peanut Shell. Then please visit other Tuesdays with Dorie bakers for more versions of this recipe.