Name: Mocha Cheesecake Brownies Recipe
Prep time: 20 min
Cook time: 38 min
Total time: 3 h
Cuisine: American
Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter; 8 ounces (228g) coarsely chopped quality semi-sweet chocolate; 3/4 cup (150g) granulated sugar; 3 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup + 2 Tablespoons (78g) all-purpose flour (spooned & leveled); 2 Tablespoons (10g) natural unsweetened or dutch-process cocoa powder; 2 teaspoons espresso powder; 1/4 teaspoon salt; Optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping); 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/4 cup (50g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1 cup (180g) white chocolate chips

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter

8 ounces (228g) coarsely chopped quality semi-sweet chocolate

3/4 cup (150g) granulated sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 cup + 2 Tablespoons (78g) all-purpose flour (spooned & leveled)

2 Tablespoons (10g) natural unsweetened or dutch-process cocoa powder

2 teaspoons espresso powder*

1/4 teaspoon salt

Optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1/4 cup (50g) granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup (180g) white chocolate chips

Instructions

Step 1: Melt the butter and chopped semi-sweet chocolate in a medium saucepan over medium heat, stirring constantly for about 5 minutes. Alternatively, melt in the microwave in 20-second increments, stirring after each. Remove from heat and pour into a large mixing bowl. Let cool slightly for 10 minutes.

Step 2: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, covering the bottom and sides with an overhang for easy removal. Set aside.

Step 3: Whisk the granulated sugar into the cooled chocolate mixture. Add the 3 eggs one at a time, whisking well after each addition until smooth. Stir in the vanilla extract.

Step 4: Gently fold in the flour, cocoa powder, espresso powder, and salt until combined. Set the brownie batter aside.

Step 5: For the cheesecake layer, beat the softened cream cheese in a large bowl using a handheld or stand mixer on high speed for 1 minute until smooth and creamy.

Step 6: Reduce speed to medium-high and beat in the 1/4 cup sugar. Add the egg and vanilla extract, mixing until well combined. Fold in the white chocolate chips gently.

Step 7: Spread half of the brownie batter evenly into the prepared pan. Layer all the cheesecake batter on top, spreading it to an even thickness. Finish by spreading the remaining brownie batter over the cheesecake layer; it’s okay if some cheesecake swirls through. Sprinkle optional chocolate chips on top if desired.

Step 8: Bake for 35–38 minutes, or until the edges start to pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs. Begin checking around 30 minutes to avoid overbaking.

Step 9: Cool the brownies in the pan on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours or up to 1 day to allow the cheesecake layer to set.

Step 10: Lift the brownies out using the parchment overhang and cut into squares with a sharp knife, wiping the knife clean between cuts for neat edges.

Tips & Variations

Use good-quality chocolate for the best flavor and texture.

Espresso powder enhances the mocha flavor but can be omitted if unavailable; coffee extract can be used as a substitute.

Allow the brownies to chill fully to make cutting easier and to prevent the cheesecake layer from cracking.

Try adding chopped nuts like walnuts or pecans for a crunchy contrast.

Storage

Store the mocha cheesecake brownies covered in the refrigerator for up to 5 days. Keep them chilled to maintain the cheesecake layer’s texture. For best flavor, bring brownies to room temperature before serving. You can also freeze cut brownies for up to 2 months; thaw overnight in the refrigerator before enjoying.

FAQs

Can I use regular brewed coffee instead of espresso powder?

Espresso powder is more concentrated and dissolves well in brownie batter, providing a richer coffee flavor. If you don’t have espresso powder, you can use a small amount of brewed strong coffee or coffee extract, but avoid adding too much liquid to maintain the batter consistency.

Why do I need to chill the brownies before cutting?

Chilling firms up the cheesecake layer and the brownie batter, making the brownies easier to cut without crumbling or cracking. It also helps the flavors to meld, resulting in a better texture and taste.