These Mocha Cheesecake Brownies are every chocolate and coffee lover’s dream dessert! They’re easy to make and they’re so moist and chewy!
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Friends, I’m back with a fantastic recipe for you today – these Mocha Cheesecake Brownies are a recipe I’ve been making for years and years and they are SO moist and delicious. They’re packed with all the best ingredients like good quality chocolate chocolate and butter, and they’re topped with a creamy cheesecake swirl topping with a hint of spice that’s as tasty as it is gorgeous.
Trust me, there’s absolutely nothing healthy about these Mocha Cheesecake Brownies – but they do make a delicious treat with a cup of coffee or a tasty dessert warm from the oven topped with a scoop of vanilla ice cream and chocolate sauce. I mean, what could be better than that!!?
Looking for more tasty chocolate recipes? Try my amazing Chocolate Layer Cake or this Glazed Chocolate Donut Bundt Cake!!
These Mocha Cheesecake Brownies contain so much chocolate that they’re incredibly soft and chewy, and never, ever dry. Trust me, you’re going to LOVE them!
Looking for more delicious sweets? Check out all my favourite sweet recipes HERE!
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I hope you love these Mocha Cheesecake Brownies as much as we do! Let me know in the comments below, what’s your favourite easy dessert recipe? I’d love to know!
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Mocha Cheesecake Brownies
These Mocha Cheesecake Brownies are every chocolate and coffee lover's dream dessert! They're easy to make and they're so moist and chewy!
For the brownie base:
- 4 oz. unsweetened dark chocolate, chopped
- 3/4 cup unsalted butter, cubed
- 2 cups white sugar
- 4 eggs
- 3 tablespoons instant coffee
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
For the cream cheese topping:
- 8 oz. full fat cream cheese (220 grams)
- 1/3 white sugar
- 1 egg
- 2 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular baking dish by greasing it with butter and lining it with parchment paper. Set aside.
In a large microwave-safe bowl, add the chopped chocolate and cubed butter and heat on 50% power for 30-second increments until the butter and chocolate are melted. Be sure not to burn the chocolate by over-heating. Stirring every 30 seconds helps too.
Once the chocolate and butter is melted, whisk in the white sugar and then the eggs and vanilla, just until well blended.
Add the instant coffee and flour, and mix with a rubber spatula. Be sure not to over-mix.
Pour the brownie batter into the prepared baking dish and smooth out the top as much as possible. Set aside.
In a separate bowl, combine the cream cheese, sugar, egg, flour and cinnamon with a wire whisk until the mixture is smooth.
Add the cream cheese mixture in dollops on top of the brownie batter in the baking pan. Using a knife or wooden skewer, create a swirl pattern.
Bake at 350 degrees Fahrenheit for about 40 minutes or until a toothpick inserted into the centre of the brownies (through the chocolate brownie base) comes out clean.
Let cool in the pan for 20 minutes before using the parchment paper lining to remove the brownies for slicing.
These brownies are best stored in the fridge, and they keep in an airtight container for up to 3 days.