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Black Cocoa Brownies with Nespresso Cream Cheese Swirl

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Brian Hart Hoffman, the editor-in chief of Bake from Scratch magazine, took a visual cue from his cup of coffee when creating these decadent two-toned brownies. “I was inspired by the beauty of latte foam art in creating the herringbone swirl of Nespresso cream cheese and brownie batter in these show-stopping brownies,” Hoffman says. “With fudgy texture, richness of black cocoa and smooth notes of espresso, these brownies are guaranteed to impress the crowd.”

Prep Time 25 minutes
Cook Time 55 minutes
Servings 12

Ingredients

For the chocolate layer:

  • 2 1/3 cups (14 oz./395 g) 63% cacao extra-dark chocolate chips
  • 1 cup (8 oz./230 g) unsalted butter, cubed
  • 1 1/2 cups (10 1/2 oz./300 g) granulated sugar
  • 1 cup (7 1/2 oz./220 g) firmly packed dark brown sugar
  • 1 1/2 cups (6 1/2 oz./185 g) all-purpose flour
  • 3/4 cup (2 oz./65 g) black cocoa powder
  • 2 tsp. kosher salt
  • 5 large eggs
  • 1 Tbs. vanilla extract
  • 1/4 cup brewed espresso (2 fl. oz./60 ml), I use Nespresso Double Espresso Chiaro

For the cheesecake layer:

  • 1 lb. (16 oz./455 g) cream cheese, softened
  • 1 cup (7 oz./200 grams) granulated sugar
  • 1 Tbs. all-purpose flour
  • 2 large eggs
  • 2 Tbs. brewed espresso, I use Nespresso Vertuo Diavolitto

Directions

Preheat an oven to 350°F (180°C). Spray a 13 x 9-inch baking pan with cooking spray. Line the pan with parchment paper, letting the excess extend over the sides.

To make the chocolate layer, in the top pan of a double boiler, combine the chocolate chips and butter. Set over but not touching barely simmering water in the bottom pan until the chocolate is melted and smooth, stirring occasionally. Let the chocolate mixture cool slightly. Add the sugars, whisking until combined.

In a medium bowl, whisk together the flour, black cocoa and salt. Set aside.

In a small bowl, lightly whisk the eggs. Add half of the beaten eggs to the chocolate mixture, whisking until combined. Add the remaining beaten eggs, whisking until combined. Whisk in the vanilla and espresso. Fold in the flour mixture until just combined. Spread three-fourths of the batter into the prepared pan.

To make the cheesecake layer, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the sugar and flour, and beat until combined, stopping occasionally to scrape the sides of the bowl. Add the eggs, one at a time, beating until well combined after each egg is added. Beat in the espresso.

Spoon the cheesecake layer on top of the batter in the pan, and smooth with an offset spatula. Pipe or dollop and swirl the remaining batter on top of the cheesecake layer. Using a wooden pick, swirl batter into a desired pattern. To make a herringbone pattern, pipe the chocolate batter stripes across the surface of the cheesecake layer, then use a wooden pick to drag the chocolate stripes in alternating directions.

Bake until the edges are set and an instant-read thermometer inserted in the chocolate layer registers 175°F (79°C) to 180°F (82°C), 50 to 55 minutes, covering with foil after 20 minutes of baking. Put the pan on a wire rack and let the brownies cool completely. Cover the pan and refrigerate for at least 4 hours or overnight. Using the excess parchment as handles, remove the brownies from the pan. Trim the edges, if desired, cut into bars and serve. Makes 12 brownies.

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