TWD - Espresso Cheesecake Brownies

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.

TWD - Brownie Buttons

(This plate is only angry because we cannot try these brownies until tomorrow)

I love baking. I love sharing recipes. I love watching shows about baking. I love talking about the recipes I've made or want to make.

My friends and family? Not so much.

Sure they indulge me by trying my new recipes, dishing out compliments (even when undeserved) and even requesting new items for me to try. But they have other interests (boring). That is why I was so excited to join Tuesdays with Dorie. Now not only do I have a good excuse to try new recipes, I can see other bakers takes on that same recipe.

My first recipe was for Brownie Buttons. Ah brownies. Let me tell you a secret. I am pretty much a 95% from scratch baker. No judging - its just the way I learned to bake. But when it comes to brownies - I'm all about the mix! My brownies were always too thin, too moist, too dry, yadda yadda. So I was not too excited that my first recipe was for brownies. What if they turn out horrible and the TWD gang kicks me out for being a baking imposter?

But these brownies were a piece of c--- oh, well... brownie. I doubled the recipe because I don't own a mini muffin pan. I also did not include the orange zest. I did want to get some orange flavor so instead of vanilla extract I used, well, orange liquor (because its noon somewhere in the world). I had read from others that the brownies don't rise so I filled 8 muffin cups pretty close to the top and baked.

I'm not a white chocolate person so I used Lindt's Dark Chocolate Intense Orange.

Don't you just love the look of melted chocolate? The specs are slivers of almonds - yum!

I'm saving these for dinner tomorrow night but if they taste as good as the batter, I'm sure this will become a staple. Perhaps next time I will try with orange peel (or a little more liquor).

For the full recipe, please visit Jayma at Two Scientists Experimenting in the Kitchen and then see other bloggers takes on the Brownie Buttons!