Mocha Cheesecake Brownies
These brownies combine fudgy chocolate base with tangy cheesecake swirl and espresso kick. You get three desserts in one pan.
The coffee amplifies the chocolate without making it taste like your morning latte. Perfect for when you can’t decide what to make.
Room Temperature Cream Cheese Matters
Cold cream cheese creates lumps that won’t smooth out, even with aggressive mixing. Pull it from the fridge two hours before baking. Need it faster? Cut into cubes and microwave in 10-second bursts. The cheesecake layer should be completely smooth before you add it to the brownies.
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Dissolve Espresso in Hot Water
Instant espresso powder clumps if you add it directly to batter. Dissolve two tablespoons in three tablespoons of hot water first. This creates a concentrated coffee base that distributes evenly. Regular coffee works too, but espresso powder gives you more flavor without extra liquid.
Swirl Technique Creates Clean Patterns
Drop cheesecake mixture in dollops across the brownie batter. Use a knife tip to draw figure-eight patterns through both layers. Don’t overmix or you’ll muddy the contrast. Three to four swirls per row gives you distinct marbled sections in every piece.
Getting Clean Cuts Every Time
- Wipe your knife clean between each cut to prevent dragging the cheesecake layer through the brownie base.
- Freeze brownies for 30 minutes before cutting if you want extra-sharp edges and professional-looking squares.
Frequently Asked Questions
Will regular instant coffee work instead of espresso powder?
Yes, but use three tablespoons for similar intensity. Espresso powder gives richer flavor without extra liquid.
How long do these keep in the refrigerator?
Store covered for up to five days. The cheesecake layer needs refrigeration, so don’t leave at room temperature.
Should the center look slightly underbaked when I remove them?
Yes, the middle should barely jiggle when gently shaken. They’ll continue cooking from residual heat and firm up when chilled.
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Mocha Cheesecake Brownies
Ingredients
Brownie
Cheesecake
Equipment Needed
- 9×13 inch baking pan
- Double boiler or microwave-safe bowl
- Electric mixer
- Large mixing bowls
Instructions
- Prepare pan: Preheat oven to 350°F. Line 9×13 inch pan with parchment paper, leaving overhang for easy removal.
- Melt chocolate mixture: Melt butter and chopped chocolate in double boiler or microwave in 30-second intervals, stirring until smooth. Let cool 5 minutes.
- Prepare coffee base: Dissolve espresso powder in hot water, stirring until completely smooth. Set aside.
- Make brownie base: Whisk sugar into cooled chocolate mixture. Add eggs one at a time, beating well after each addition. Stir in espresso mixture.
- Add dry ingredients: Sift together flour, cocoa powder, and salt. Fold into chocolate mixture until just combined. Don’t overmix.
- Make cheesecake layer: Beat cream cheese until smooth and fluffy, about 2 minutes. Add sugar, egg, and vanilla, beating until completely combined.
- Layer batters: Spread brownie batter in prepared pan. Drop cheesecake mixture in dollops across surface.
- Create swirl pattern: Use knife tip to create figure-eight swirls through both layers. Make 3-4 swirls per row for distinct marbled pattern.
- Bake brownies: Bake 32-35 minutes until edges are set and center barely jiggles when gently shaken. Don’t overbake.
- Cool and chill: Cool completely in pan, then refrigerate at least 3 hours before cutting. Use parchment overhang to lift out.
Nutrition Facts
Per Serving (1 brownie)
