mocha cheesecake brownies are no ordinary brownies!
Guys – SO excited to be sharing these decadent mocha cheesecake brownies with you today!
my daily iced coffee inspired today’s recipe!
I don’t know about you but I love those shots of coffee drinks that show the milk swirling through the coffee – which provided the inspiration for this week’s recipe!
mocha cheesecake brownies are the best of both worlds!
These mocha cheesecake brownies are divine – fudgy brownies swirled with a coffee-flavored cheesecake batter, and though I know I’ve posted my share of brownies, these just may be one of my favorite brownie recipes yet!
how do you make them?
I used instant espresso powder in both the brownie base and the cheesecake batter. When you add coffee to chocolate you don’t actually taste the coffee, but the addition has the magical effect of enhancing the chocolate flavor. As for the cheesecake layer you definitely taste the coffee, and in the best possible way. My kitchen smelled SO good while these were baking up.
what ingredients do you need?
unsweetened chocolate
unsalted butter
espresso powder
granulated sugar
eggs
vanilla extract
flour
kosher salt
cream cheese
frequently asked questions!
can I use instant coffee in place of the instant espresso?
what is unsweetened chocolate? can I use chocolate chips instead?
how do I store these brownies?
This recipe yields 2 dozen brownies, making it a perfect dessert to serve a crowd – with the holidays coming this will be a lovely and different alternative to the usual cookie selection! Let me know if you try it!
Mocha Cheesecake Brownies
Ingredients
For the brownie layer:
- 4 ounces unsweetened chocolate
- 2 sticks (16 tablespoons) unsalted butter, divided and at room temperature
- 1 tablespoon instant espresso powder
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon kosher salt
For the cream cheese layer:
- 4 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon instant espresso powder
Instructions
- Pre-heat the oven to 350 degrees. Line a 9″ x 13″ pan with parchment paper in both directions (this will make for easiest removal later).
- In a small saucepan melt the chocolate, one stick (8 tablespoons) of the butter and the espresso powder over low heat. Let cool.
- While the chocolate is cooling make the cheesecake layer: beat the cream cheese and sugar till light and fluffy - add the egg and espresso powder and beat again.
- Beat the remaining stick of butter with the sugar till light and fluffy. Scrape down the sides. Add the eggs, vanilla, and chocolate mixture and beat again. Add the flour and salt and beat once more. Scrape down the sides. Pour the batter into your prepared pan and smooth with an angled spatula. Dollop the cheesecake mixture over the top and use a thin knife to swirl through the brownie batter.
- Bake for 30 minutes. Let cool completely in pan on a wire rack. For the neatest cuts, chill in the fridge at this point.
- Use the parchment “sling” to transfer brownie to a cutting board; cut into 24 squares.
Notes
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
