When
we first decided on Spirited Cooking for
Slashfood’s December theme day, I promptly went out and bought a bottle of Bailey’s to replace the
bottle I’d be finishing off on the rocks, as well as another bottle of Kahlua because, really now, you can never
have enough coffee flavored liqueur in your cabinet, right?
I like Kahlua in coffee, but I’ll tell you, it tastes pretty damn good in a brownie, too.
Kahlua Fudge Cheesecake Brownies
Preheat oven to 350°F and butter and flour a 9-inch square baking pan.
Sift together ¾ c. all purpose flour, ¼ c. unsweetened cocoa powder, ½ t. baking powder, and ¼ t. salt.
Beat together 2 large eggs, 1¼ c. granulated sugar, 1 t. vanilla, 3 T. instant coffee crystals (or espresso powder), and 3 T. Kahlúa. Mix in ¾ c. melted butter (1½ sticks).
Blend flour mixture into Kahlua mixture until well blended.
Spread brownie batter evenly into bottom of pan.
Beat 8 oz. softened cream cheese and 2/3 c. sugar. Beat in 1 large egg, ¼ c. sour cream, 2 T. flour, 1 t. vanilla and beat until smooth and creamy. Spoon filling evenly over brownie batter.
Bake until the cheesecake center is set, about 35 minutes.
Cool completely on rack. Cover pan with foil and chill overnight.
Stir 8 oz. sour cream with ½ c. confectioner’s sugar until the sugar is dissolved. Pour over cooled cheesecake brownies. Chill in fridge until sour cream topping is set.
Makes: 16 brownies, or fewer if you cut them bigger.
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