When you combine butter, sugar, chocolate, cream cheese, and Kahlua, the result just CANNOT be wrong. It cannot.
Kahlua Cheesecake Brownies. They'll make you want to burn your bikini. They're worth every dimple of cellulite. The thought of them waiting for you at home will get you through that torturous Pure Barre class or 5-mile run. (Or, the thought of them will make you skip your workout, grab a brownie, and curl up with a good book. Whatever.)
Thick, rich, decadent, fudgey, creamy...these brownies are not overwhelmed by Kahlua like some rum cakes that will have you 3 sheets to the wind with one bite. The hint of Kahlua is in both the brownies and the cheesecake layers giving the brownies a little something special without an alcohol taste.
Are you sold, yet?
Kahlua Cheesecake Brownies
for the brownies:
1 cup (4 half-sticks, or 2 full sticks) unsalted butter
2 & 1/4 cups granulated sugar
1 & 1/2 cups Dutch process cocoa
1 teaspoon espresso powder
1 TBSP Kahlua
1 teaspoon baking powder
1 teaspoon kosher salt
1 & 1/4 cups unbleached, all-purpose flour
6 ounces chocolate chunks
for the cheesecake layer:
2 (8 oz.) packages full-fat cream cheese, room temperature
3/4 cup granulated sugar
1 TBSP Kahlua
3 TBSP full-fat sour cream
Preheat oven to 350. Grease a 9X13" pan.
Melt the butter in a medium saucepan over low heat. Once melted, stir in the sugar. Stir the sugar and butter while gently heating until the mixture is warm to the touch (but not boiling). Remove the pan from the heat.
Stir in the cocoa, espresso powder, Kahlua, salt, baking powder and vanilla. Whisk in the eggs until incorporated.
Stir in the flour.
Let the mixture cool for a bit, then fold in the chocolate chunks.
Make the cheesecake layer: Beat the cream cheese until smooth. Add in the sugar and beat well. Beat in the Kahlua. Add the sour cream and eggs, beating until smooth, scraping down the sides and bottom of the bowl as necessary.
Pour 3/4 of the brownie batter into the prepared pan and smooth. Pour the cheesecake layer over the top, smoothing with an offset spatula. Spoon the remaining brownie batter on top. Drag a table knife through the top, swirling the top brownie and cheesecake layers.
Bake for 35 minutes, or until the cheesecake layer is set. Cool completely in the pan on a wire cooling rack. Refrigerate for at least an hour before serving. (A bench scraper is a great tool for cutting these.)
*base recipe adapted from King Arthur Flour Cookie Companion*
See? I told you these can't be wrong.