Yesterday I wanted to make brownies with a coffee-cheesecake layer on top. It turns out that I didn't have any baking powder or cream of tartar - only baking soda. I tried to correct for this by adding some extra instant coffee to the batter with some baking soda, and they turned out fine. I also didn't have any white flour, so I used white whole wheat instead. In retrospect, I should have adjusted for this and put in less flour, as the batter was very thick.
The cheesecake topping, however, was a little bit more difficult to salvage. I didn't have an electric mixer and I didn't want to beat cream cheese by hand, so I put the cream cheese on low power in the microwave until it was very soft. This resulted in a pretty liquidy batter without much trapped air, since the sugar dissolved into the cream cheese instead of cutting air pockets. I had been tasting things along the way for a while at this point, so I needed someone with a clean palate. The other two people in the room repeatedly agreed that it needed a much stronger coffee flavor, and soon I had dumped in the entire bottle of instant coffee. While this ended up making a very tasty brownie (if you like coffee), it also means that each individual brownie has the equivalent of one cup of coffee in it - thus the name Morning Brownies.
Due to the extra thickness of the brownie batter and the decreased thickness of the cheesecake batter, They wouldn't really swirl together. In the end, they turned out to be very tasty, with a very dense, chocolatey brownie and a light cheesecake topping. I'm sorry, but I don't have a recipe for you at this time.
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