Cappuccino Cheesecake Brownies

Cappuccino Cheesecake Brownies

This layered tray bake looks much more complicated to make than it really is. You don't need a mixer to make it as the mix is very liquid and whips up by hand in just a few minutes, filling the house with the most enticing coffee aroma as it bakes. The dark chocolate glaze perfectly complements the salty tang of the cheesecake layer, both sitting on top of a dense, nutty coffee flavoured brownie. This is a real grown-up treat worth sharing with a friend over a freshly brewed pot of coffee.

This recipe perfectly fits the Tala Performance Bakeware Quarter Baking Tray, which measures approximately 24cm by 18cm and is 2cm high. The Tala Performance range is thebest domestic bakeware on the market and I would recommend using this tray as it is non-stick and release your traybake easily. 

Ingredients

 

For the coffee brownies

2 free-range eggs

1 dsp instant coffee granules

125g demerara sugar

100g melted margarine or butter

250g plain flour

½ tsp baking powder

½ tsp salt

75g chopped walnuts


For the cheesecake layer

80g butter

80g cream cheese

150g icing sugar

 

For the chocolate glaze

100g dark chocolate

40g butter

1 dsp milk

1dsp golden syrup

Equipment 

Mixing bowl and Tala Glass Microwaveable Bowl 

Tala Performance Quarter Baking Tray 

Tala Flexble Palette Knife

Wooden Spoon, for stirring

Method 

  1. Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit).

  2. Crack the eggs into a large mixing bowl and whisk briefly. Add the sugar and coffee granules to the egg, whisk again and set aside for 10 minutes to allow the granules to dissolve.

  3. Meanwhile, line your Tala Performance Quarter Baking Tray  with non-stick baking paper.

  4. Place the butter or margarine into a small microwave-proof bowl and microwave until melted. Whisk the butter into the egg mixture, and then fold in the flour, baking powder and salt. Fold in the chopped walnuts.

  5. Pour the mixture into the baking tray and bake for around 20 to 25 minutes until the mixture is still moist but starting to turn a deeper shade of brown around the edges. Allow the brownie to cool in the tin on a cooling rack.

  6. Prepare the cheesecake layer by creaming the softened butter with the icing sugar, then loosening the mixture by folding in the cream cheese. Set aside the mixture until the brownie layer is completely cool.

  7.  Remove the brownie from the baking tray and, using a round-ended palette knife, smooth the cheese mixture evenly across the top. Chill for at least an hour.

  8.  Prepare the chocolate glaze next by placing all the ingredients into a small saucepan and heating over a very low flame, stirring all the while until the glaze is smooth, glossy and lump free.

  9. Allow the glaze to cool slightly before spreading over the top of the cheese layer with the same, cleaned, round-ended palette knife.

  10. Chill briefly, until the glaze sets slightly, then cut into squares with a very sharp knife, wiping the knife between each cut, to keep the slices looking perfectly crisp and clean. 

11. Serve and enjoy the delicious results. 

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