Sophisticated Brownies with coffee & cinnamon (Dessert)

This brownie is very sophisticated and very easy to make. I have included my notes where I deviate from the recipe. Your call as to how you want to make them, of course.


Unsweetented cocoa powder for dusting baking pan
3 counces (generous 1/2 cup) blanched Hazelnuts (I don't bother to blanch them. Also, you can substitute walnuts or pecans if you wish)
8 tablespoons (1 stick) unsalted butter
4 ounces semisweet chocolate
2 tablespoons finely ground dark-roast coffee
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 cup sugar
2 large eggs
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt

1. Preheat oven to 350. Lightly butter an 8-inch square baking pan, dust it with cocoa powder.

2. Scatter the nuts in another small baking pan and toast them in the oven until lightly colored and fragrant, 5-7 minutes. Remove the nuts from the oven & leave the oven on. Coarsely chop the nuts and set aside. (Note: I never roast the nuts)

3. Melt the butter and chocolate in a small heavy-bottomed saucepan over low heat. Add coffee, cinnamon and vanilla and stir until smooth and combined. Remove from the heat and stir in the sugar. Add eggs, one at a time, stirring briskly after each addition. Stir the mixture until it is thick and shiny. Then, stir in the flour, salt and all but 2 tablespoons of the nuts. (Note: I finely chop the reserved nuts for sprinkling ont the top, almost to a powder consistency. It looks nicer that way.

4. Scrape the batter into the prepared pan and spread it out evenly. Sprinkle with the reserved nuts. Bake in the middle of the oven until the brownies are firm to the touch and a toothpick inserted in the center comes out with moist crumbs attached, 30 - 35 minutes. (NOTE: I think that this is too long. I bake the brownies for 28 to 29 minutes and they are perfect. ) Remove from the oven and cool completely in the pan. Then cut into four squares and cut each square into four triangles.

5. Serve and enjoy the compliments.

Chocolate Glazed Triple Layer Cheesecake (Dessert)

This is a GREAT cheesecake. Even people who don't love cheesecake love this one. It is one of those Really Great Recipes that is impressive and easy to make. Don't be put off by the long list of ingredients. It goes together in a snap, but you need to make it early in the morning or the day before you plan to serve it because it has to chill after baking.

MY HINTS:

Whole oreo cookies make better crust than just the crumbs (as in from the oreo wafers). I just throw the cookies into the food processor to grind them.

Before you put the cheesecake into the oven, wrap the bottom of the pan in a double layer of foil. Otherwise, liquid will seep out from the pan and burn on the bottom of your oven.

I find that a hand held mixer works best for this recipe.

The recipe says that the cheesecake should be glazed shortly before serving if you want to maintain a shiny looking glaze. If you have the time to do that, it's great. I usually do it ahead and refridgerate it for convenience. The glaze dulls but it is still a great looking cake.


Crust

2 cups Oreo cookie crumbs
1/4 cup sugar
5 tablespoons unsalted butter, melted

Chocolate Layer

8 ounces cream cheese, softened
1/4 cup sugar
1 large egg
1/4 teaspoon vanilla extract
2 ounces semi-sweet chocolate, melted
1/3 cup sour cream

Pecan Layer

8 ounces cream cheese, softened
1/3 cup dark brown sugar, firmly packed
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1 large egg
1/2 teaspoon vanilla extract

Sour Cream Layer

5 ounces cream cheese, softened
1/4 cup sugar
1 large egg
1 cup sour cream
1/2 teaspoon vanilla extract
1/4 almond extract

Glaze

6 ounces semi-sweet chocolate
4 tablespoons unsalted butter
3/4 cup sifted powdered sugar
2 tablespoons water
1 teaspoon vanilla extract

Preheat oven to 325.

CRUST: Combine cookie crumbs, sugar & butter. Mix well. Press curunb misture into the bottom of a 9-inch springform pan and 2 inches up sides. Chill.

CHOCOLATE LAYER: Brend cream cheese and sugar until light and fluffy. Add egg and vanilla, blending well. Mix in chocolate and sour cream. Spoon over crust.

PECAN LAYER: Beat cream cheese, brown sugar, and flour until light and fluffy. Blend in egg and vanilla. Stir in pecans. Carefully spoon over chocolate layer.

SOUR CREAM LAYER: Beat cream cheese sugar until light and fluffy. Blend in egg, sour cream, vanilla, and almond extract. Spoon gently over pecan layer.

Bake 1 hour. Turn oven off and leave cheesecake in oven 30 minutes. Open oven door and leave cheesecake in oven another 30 minutes. Remove from oven. Cool. Cover and chill 8 hours or overnight.

FINISHING & GLAZING:

Remove cheesecake from pan and place on serving plate. Refrigerate while you are preparing the glaze. For the glaze, melt chocolate and butter together. Add powdered sugar, water and vanilla. I use a wisk here to eliminate lumps. Stir until smooth. Spread over the chilled cheesecake while glaze is warm.

For the best looking shiny glaze, don't refrigerate the cheesecake again before serving.