Recipe By : Laura Hunter
Serving Size : 1 Preparation Time :0:20
Categories : Cookies & Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bar Layer
6 tablespoons unsalted butter
6 squares semisweet chocolate (1 oz. each)
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar -- packed
2 large eggs
1 tablespoon powdered instant espresso
1 teaspoon vanilla
Cheesecake Layer
1 8 oz pkg cream cheese -- softened
1/2 cup sugar
2 tablespoons flour
2 large eggs
3 tablespoons Kahlua or strong coffee
1 teaspoon vanilla
1/2 teaspoon cinnamon
Sour Cream Layer
1 1/2 cups sour cream
1/3 cup sugar
Heat oven to 350. Lightly grease a 13" x 9" baking pan.
For Bar Layer: melt butter and chocolate in a small saucepan over low heat
(or in microwave in a bowl on high, stirring every 30 seconds until melted.)
Set aside to cool.
Mix flower, baking powder and salt. In a large bowl beat brown sugar, eggs,
powdered coffee and vanilla until blended. Stir in cooled chocolate mixture.
Add flour mixture. Spread batter in an even layer in the prepared pan.
For Cheesecake Layer: beat cream cheese, sugar and flour in a large bowl
with an electric mixer on medium speed until pale and fluffy. Add eggs, one
at a time, beating well after each. Add eggs, one at a time, beating well
after each. Beat in liqueur (or coffee), vanilla and cinnamon. Carefully
pour over brownie layer and spread into an even layer. Bake 20 minutes,
until top is almost set.
Meanwhile, make the sour cream layer by mixing the sourcream and sugar.
After bars have baked for 20 minutes, remove pan from oven and carefully
spread sour cream mixture over top. Bake for 10 minutes longer. Cool
completely on a wire rack before cutting into bars.
