Time for Tuesdays with Dorie! I sure have missed participating in TWD during my little blog summer vacation -- I did bake along on a couple of recipes though, the banana bundt and the brownie buttons, both were great. The treat of the week featured today are brownies! Espresso Cheesecake Brownies to be exact, picked for us to try by Melissa of Life in a Peanut Shell, thank you Melissa! You can visit her site here for the recipe.
I decided to bake these in a 9 1/2 inch heart shaped springform pan (Wilton) instead of the square pan as suggested. Since my base was a little wider, I had to use all of the brownie mixture to line the bottom and didn't have any left for swirling with the cheesecake. Not a big deal because these were delicious swirled or not. I did swap out the bittersweet chocolate in the base and use semisweet instead, just personal preference.
I liked the contrast of the sour cream topping with the cheesecake layer and the brownies and think these make these more of a dessert brownie than a grab and go snack brownie that we are used to. My kids all loved these, my husband does not like anything cheesecake so he passed on tasting, silly guy. These were a fun pick and I enjoyed making them :)