Espresso Cheesecake Brownies
| Yield: | 1 Servings |
| Categories: |
| BROWNIE BATTER | ||
| 1/2 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 6 | oz | Bittersweet or semisweet chocolate |
| 1/2 | c | Unsalted butter (1 stick) cut into 8 pieces |
| 2/3 | c | Sugar |
| 3/4 | ts | Vanilla extract |
| 2 | lg | Eggs |
| CHEESECAKE BATTER | ||
| 1 1/2 | ts | S; instant espresso powder |
| 1 | tb | On; boiling water |
| 8 | oz | Cream cheese; room temperature |
| 2/3 | c | Sugar |
| 1/2 | ts | Vanilla extract |
| 2 | lg | Eggs |
| 1 | tb | On; flour |
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