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!