I’ve been wanting to make these brownies for a while, so I was happy to see that they were chosen this week. I love coffee desserts (though I don’t drink coffee), so I knew I would love these. I made some really good cheesecake brownies last year, and wanted to see how these would compare. The last brownies were a brownie base with a cheesecake topping. These brownies were a thin brownie layer, and a layer of marbled brownie batter and cheesecake batter. They were both good, and more different than I thought, since the last ones didn’t contain coffee.
The bottom layer of these is very thin. I actually didn’t think I would have enough brownie batter to cover the bottom of the pan. After that, you add the layer of the cream cheese mixture, and the rest of the brownie batter, and swirl them together. Dorie says not to touch the bottom layer, but this was difficult to do, so I pretty much did it anyway, but it didn’t matter. The only change I made to the recipe was to add some ground coffee to the brownie batter to up the flavor a bit. These brownies were incredibly moist and fudgy and had a full coffee flavor. They were a definite hit! I loved these, and it was worth the wait to make them.