Espresso Brownie

Make the bottom layer first. In order to understand the steps clearly, I prepare ingredients separately for each layer to make it easier to understand. Prepare all the ingredients for the bottom layer

First, mix the flour, baking powder and salt evenly and set aside

Then prepare a baking pan and wrap the bottom of the baking pan with aluminum foil, because my home is an 8-inch heart-shaped baking pan with a live bottom

Put the cocoa powder and butter in a small basin. Put a basin of hot water on the base and slowly melt the butter. Add a little water about 0.5ml while stirring. There is no problem.

With the temperature of the hot water in the base, the butter will slowly melt. Stir it with the cocoa powder until smooth

Add 70g white sugar and mix well

Add two eggs and continue to stir with chopsticks

Stir until smooth and sift in 60g of cake flour

Stir evenly to form a flowing batter

Pour it into the baking pan and shake it gently to release some bubbles. Preheat the oven to 165 degrees for five minutes. Place the cake pan on the middle rack of the oven. Pour a small half bowl of warm water into the lower baking pan. Steam in a water bath at 165 degrees for 20 minutes to set the shape. Turn off the heat and take it out after 5 minutes. The temperature of my oven is high, so you can adjust the heat according to the temperature of your own oven

While baking...

☕️Prepare the middle layer during the baking process. Ingredients for the middle layer: instant coffee powder 4g hot water 15ml cream cheese 225g fine sugar 80g vanilla extract 2g eggs 2g sour cream 50g low gluten flour 8g

Add 235g of cream cheese to 80g of sugar and beat with an electric mixer

Whip until smooth and creamy

$Espresso Brownie step 14$

Beat the two eggs in a bowl first, then add them to the cream cheese in two batches, and continue beating with a whisk

Add the egg liquid for the second time and continue beating

Then add 2g of vanilla extract and beat

Dissolve 4g of coffee infusion with 15ml of hot water, cool slightly, add cream cheese and continue to beat evenly

Add 50g sour cream and whip

Finally, sift in 8g of low-gluten flour and mix evenly. There is no need to stir in this last step, just stir well. I just use an electric mixer to mix it. If I am too lazy to change the mixing shovel, I have to wash an extra one 😂

Take out the bottom layer of cake that has been shaped, pour the coffee cream cheese batter gently into it and smooth the surface with a spatula. Pay attention to this step⚠️The bottom layer must be shaped before pouring in the middle layer of batter. Whether the thickness is even depends on the shape of the bottom layer. My bottom layer is a little unshaped in the middle, so the thickness is uneven. I baked it for 15 minutes, it should be ready in 20 minutes

Evaporate in the same water bath, bake at 160 degrees for 35 minutes, turn off the heat and take it out after 5 minutes

Take it out and let it cool naturally, then put it in the refrigerator for one hour

Ingredients for the top layer: 235g of sour cream, 35g of white sugar. I forgot to take a photo of this step. Add the sugar to an electric whisk in three batches to beat the sour cream. There are no requirements. As the volume increases with the beating, the picture below 👇 has been mixed evenly. Do you see a piece missing? 😂My greedy cat insists on eating, so I have to give her a piece

Place the finished cake in the refrigerator for at least two hours before taking it out and enjoying it

Afternoon tea, paired with a cup of coffee☕️, enjoy beautifully

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