I was pretty happy when I saw this recipe because who doesn’t like espresso cheesecake and brownies. I was also a little worried that since I am changing my diet up because of my recent cholesterol results that I might not be able to enjoys these as much. I decided to use reduced fat cream cheese and sour cream to lower the fat and cholesterol content a little. I contemplated only making half a recipe, but then decided to go ahead and make a full recipe.
Like everyone else I left the sweetened sour cream topping off. It wasn’t so much that I didn’t want to try it. It was because I was taking these to a friends party and I didn’t know how everyone would like the topping and since they might sit out for a bit, I didn’t want the topping to go bad. I ended up dusting them with a little powdered sugar to pretty them up a bit.
Just a side tip, when trying to slice cheesecake sometimes it is better if it is slightly frozen so that you can get a clean cut. We use this trick at work a lot. For the brownies, once they were cool I just popped them in the freezer for a bit. They were probably in there for a total of an hour and I popped them out of the baking dish and used a really hot sharp knife to cut them. I was able to get them out of the dish fairly easy because I used a square springform pan and lined the bottom with parchment paper. I think this would work fine if you use a regular square baking dish and lined it with parchment, but just remember to leave a little overhang because you might have to give the brownies a little help out of the pan.
I thought these brownies were perfect, but I am a complete coffee and chocolate person. Everyone at the party loved them too, but it isn’t that hard to make a bunch of intoxicated people happy that are playing Rock Band 🙂