Cheesecake Brownies with Espresso Ganache
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This recipe was adapted from Cheesecake Topped Brownies.
1 (12 ounce) package brownie mix - I used Better World Brownies
8 ounces packaged cream cheese (softened)
2 tablespoon butter (softened)
1 tbsp corn starch
14 ounce can sweetened condensed milk
1 tsp vanilla extract
8 oz dark chocolate
1 cup heavy cream
1 1/2 tsp espresso powder
Preheat oven at 350 degrees F.
Make brownie mix as per directions. Spread over bottom of greased and flour 9 x 13 pan (I use PAM baking).
In mixing bowl, beat cream cheese, butter and corn starch until fluffy.
Slowly add condensed milk, egg and vanilla and beat until smooth.
Pour cream cheese mixture evenly over brownie mix.
Bake for 45 minutes or until top is lightly brown.
Once cool cut into bars. I cut mine into 30 pieces (5 pieces across and 6 pieces down).
While cheesecake brownies are cooling make ganache:
In small saucepan, heat heavy cream over medium heat, bringing just to a boil.
Pour cream over chocolate and espresso powder (make sure in heat proof bowl). Whisk until smooth.
Allow ganache to cool and pour over cheesecake brownies.
Let cool completely and remove from pan.
These Cheesecake Brownies can be frozen for up to 2 weeks, that is if you can get them to the freezer. They are also awesome right from the freezer... So win, win.
Shared at these awesome parties: Freedom Fridays, Come Down Under and Say G'Day