A great recipe for a deeply indulgent treat, great to enjoy at any time of day with a freshly brewed cappuccino or latte. The intense hit of espresso in these delicious brownies enhances the rich flavour of the chocolate and the cheesecake topping adds an additional decadent dimension.
225g caster sugar
225g good quality dark chocolate (minimum 70% cocoa solids)
100ml strong espresso
150g butter – unsalted
100g plain flour
3 large free-range eggs
50g caster sugar
1 large free-range egg
150g full fat cream cheese
Zest of half an orange
Grease and line an 8in/20cm square tin and preheating the oven to 170C/325F/Gas 3.
Begin by melting the chocolate and butter in a heatproof bowl over a pan of simmering water. Once completely melted, remove from the heat and allow to cool slightly.
Whisk the caster sugar, eggs and espresso in a mixing bowl until thoroughly combined. Sift in the flour and mix well, add the chocolate mixture and mix until completely combined.
To make the cheesecake mix, beat the cream cheese, caster sugar, egg and orange zest until a smooth consistency is achieved.
Spoon the brownie mix into the cake tin and spread the cheesecake mixture on top, create a marbled effect by cutting lines into the mixture with a knife.
Place in the oven and bake for 25-30 mins. Remove from the oven and allow to cool completely. Cut into squares.
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Buy rijo42 coffee beans for this recipe online at www.rijo42.co.uk.