Espresso Cheesecake Brownies

Via Dorie Greenspan: Baking From my Home to Yours - adapted by Isabelle

For the brownies:

75 g (1/3 cup) butter

175g (2/3 cup) chocolate

10 ml (2 tbsp.) vanilla

75g (1/3 cup) sugar

2 eggs

60 ml (1/4 cup) cacao

60 ml (1/4 cup) all-purpose flour

1 ml (1/4 tsp.) baking powder

1 ml (1/4 cuil. tsp) salt

For the cheesecake:

10 ml (2 tbsp.) instant espresso powder - optional

hot water 15 ml (1 tsp. tablespoons)

250 g (8 oz) cream cheese at room temperature

125 ml (1/2 cup) sugar

2 eggs

10 ml (2 tsp) vanilla

60 ml (1/4 cup) plain yogurt, drained - not used

30 ml (2 tbsp.) all-purpose flour

1 ml (1/4 tsp.) salt

For the icing:

125 ml (1/2 cup) plain yogurt drained

300 ml (1 1/4 cups) powdered sugar

Preparation

For the brownies:

Preheat oven to 350 ° F (180 ° C).

Grease and flour pan 25cm x 25cm (8 "x 8").

In a double boiler, melt butter and chocolate.

When it is melted, add sugar and mix.

Then mix in eggs one at a time, stirring well between each addition.

Add vanilla, then flour, baking powder and salt.

Mix well and drop the 2 / 3 of mixture into your mold.

For the cheese filling:

In a bowl using a hand mixer, beat cream cheese until creamy.

Add sugar and mix.

Add eggs one at a time.

Then add the drained yogurt, vanilla, salt and finally the flour.

Pour over bottom of brownie batter.

Using a teaspoon drop the remaining brownie batter over cheese.

Bake 25 to 30 minutes.

Cool completely on rack and refrigerate at least 2 hours before icing.

Mix the yogurt and icing sugar, then pour over cheesecake.

Put in refrigerator at least 1 hour before cutting into pieces.

Bon Appétit!