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- Chocolate and Butter - 1 cup unsalted butter (2 sticks) - 8 oz semi-sweet chocolate, chopped - Sugars and Dry Ingredients - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 cup all-purpose flour - 1/2 cup cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 tablespoon instant coffee granules - Cream Cheese Mixture - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk This blend of ingredients makes for a rich and creamy treat. The semi-sweet chocolate gives a deep flavor, while the instant coffee adds a lovely mocha twist. The mix of granulated and brown sugars ensures your brownies remain moist and sweet. The cream cheese layer adds a smooth texture that pairs well with the dense brownie base. Each bite brings a perfect balance of chocolate and coffee notes. {{ingredient_image_1}} Preheating your oven is key. Set it to 350°F (175°C). This helps your brownies bake evenly. Grease a 9x13 inch baking pan. You can also line it with parchment paper. This makes removing the brownies easier later. Next, you will melt the chocolate. In a medium saucepan, add the butter and chopped semi-sweet chocolate. Keep the heat low and stir until it melts and is smooth. Take it off the heat and let it cool for a bit. In a large mixing bowl, mix the granulated sugar and brown sugar with the melted chocolate. Stir until it is all combined. Then, beat in the eggs one at a time. Mix well after each egg. Finally, stir in the vanilla extract to add flavor. Now, it is time to sift the dry ingredients. In a separate bowl, add flour, cocoa powder, baking powder, salt, and instant coffee granules. Sift these together to break up clumps. Gradually add this dry mix into the wet mixture. Stir until just combined. Do not overmix to keep brownies fudgy. For the cheesecake layer, beat together softened cream cheese, powdered sugar, and milk in another bowl. Mix until it is smooth and creamy. This layer adds a rich and tangy flavor to your brownies. To assemble, pour half of the brownie batter into the prepared pan. Spread it evenly. Then, add spoonfuls of the cream cheese mixture on top. Use a knife to swirl it gently into the brownie batter. Finally, pour the rest of the brownie batter over the cheesecake layer. Spread it out to cover everything. Bake in the preheated oven for 30-35 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. This means your brownies are ready to enjoy. To get that fudgy brownie texture, use less flour. Measure carefully, and do not pack it down. Overmixing the batter can lead to a cakey texture. Mix just until combined. When you bake them, check for doneness with a toothpick. If it comes out with a few moist crumbs, they are ready. Swirling the cheesecake layer into the brownie mix is an art. Use a knife or skewer to gently make swirls. Do not overdo it; you want distinct layers. Start by dolloping spoonfuls of the cream cheese mix over the brownie layer. Then, swirl lightly. This creates beautiful patterns and a mix of flavors. Overbaking is a common mistake. Keep an eye on the time and check the brownies. If they feel firm and the toothpick shows few moist crumbs, pull them out. Too much time in the oven dries them out. Also, let them cool before cutting. This helps maintain moisture and keeps them fudgy. Pro Tips Use Quality Chocolate: The chocolate quality directly affects the flavor of your brownies. Opt for high-quality semi-sweet chocolate for the best results. Don’t Overmix: Once you combine the dry and wet ingredients, mix just until incorporated to keep the brownies fudgy and moist. Cool Before Cutting: Allow the brownies to cool in the pan for at least 15 minutes. This helps them set and makes cutting easier without crumbling. Store Properly: To keep your brownies fresh, store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. {{image_2}} You can boost the flavor of mocha cheesecake brownies with fun add-ins. Try adding nuts like walnuts or pecans. They add crunch and depth. Chocolate chips can also enhance the chocolate flavor. Mix in dark, semi-sweet, or even white chocolate chips for a twist. For a fruitier note, consider dolloping in raspberry or cherry preserves. These flavors contrast nicely with the rich chocolate and creamy cheesecake. If you need gluten-free brownies, swap the all-purpose flour for a gluten-free blend. Many brands work well in brownies. For dairy-free options, use vegan cream cheese. You can also use dairy-free butter and chocolate. This way, you still enjoy the rich flavors without dairy. These adaptations make the brownies friendly for various diets. Mocha cheesecake brownies pair well with several toppings. A scoop of vanilla ice cream on top adds a creamy touch. Whipped cream can lighten the dessert and add a nice finish. If you like crunch, sprinkle toasted nuts or chocolate shavings over the top. For a special touch, drizzle with caramel or chocolate sauce. Enjoy these brownies warm or chilled, depending on your preference! To keep your mocha cheesecake brownies fresh, you have two main options: room temperature or refrigeration. If you plan to eat them within a few days, store the brownies at room temperature. Place them in an airtight container. This keeps them moist and tasty. If you want to keep them longer, refrigeration is a good choice. Just make sure to seal them well, as the fridge can dry out baked goods. Use plastic wrap or an airtight container. Before serving, let them sit at room temperature for about 15 minutes. This will help restore their rich flavor. If you want to save them for a long time, freezing is the way to go. Cut the brownies into squares and wrap each piece in plastic wrap. Place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy, just thaw them overnight in the fridge. The shelf life of your mocha cheesecake brownies depends on how you store them. At room temperature, they last about 3 to 5 days. In the refrigerator, you can enjoy them for up to a week. If frozen, they stay fresh for about three months. For the best taste, eat them sooner rather than later. Always check for any signs of spoilage before enjoying. Yes, you can make these brownies ahead of time. Bake them and let them cool fully. Once cool, cut them into squares. Store them in an airtight container at room temperature. They taste great for up to three days. You can also freeze them for longer storage. Just wrap each brownie in plastic wrap and then in foil. This helps keep them fresh. If you need a substitute for cream cheese, try using mascarpone cheese. It has a similar texture and flavor. Another option is Greek yogurt, which will give a different taste but still work well. Just make sure to use plain yogurt. You can also try silken tofu for a dairy-free option. Blend it until smooth for best results. To check if the brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If wet batter sticks to the toothpick, bake them a bit longer. Keep an eye on them during the last few minutes of baking. Overbaking can dry them out. Yes, you can use white chocolate instead of semi-sweet chocolate. However, keep in mind that the flavor will change. The brownies will be sweeter and less rich. Melt the white chocolate just like you would with semi-sweet chocolate. Make sure to combine it well with the butter and sugars. To make these brownies gluten-free, swap all-purpose flour for a gluten-free flour blend. Many blends work well in baking. Just ensure it contains xanthan gum or another binding agent. The taste and texture should remain great. Always check labels to avoid gluten in other ingredients, like baking powder. You now have the perfect recipe for Mocha Cheesecake Brownies. We covered the ingredients, step-by-step instructions, tips, variations, and storage. Each section helps you create rich, fudgy brownies with a creamy cheesecake twist. Remember to pay attention to oven time and mixing techniques for the best results. Enjoy experimenting with flavors and storing your brownies properly for lasting taste. With these insights, you can bake brownies that impress every time. Happy baking!

Mocha Cheesecake Brownies

Deliciously rich brownies with a creamy mocha cheesecake layer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 8 oz semi-sweet chocolate, chopped
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 2 cocoa powder
  • 1 teaspoon baking powder
  • 1 2 salt
  • 1 tablespoon instant coffee granules
  • 8 oz cream cheese, softened
  • 1 4 powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easier removal.
  • In a medium saucepan over low heat, melt the butter and chopped semi-sweet chocolate together. Stir continuously until smooth. Remove from heat and let it cool slightly.
  • In a large mixing bowl, combine granulated sugar, brown sugar, and the melted chocolate mixture. Mix until fully incorporated.
  • Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  • In a separate bowl, sift together flour, cocoa powder, baking powder, salt, and instant coffee granules. Gradually add this dry mixture to the wet mixture, stirring until just combined.
  • In another bowl, beat together softened cream cheese, powdered sugar, and milk until smooth and creamy.
  • Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Then, dollop spoonfuls of the cream cheese mixture over the brownie batter and swirl gently with a knife. Pour the remaining brownie batter on top, spreading it to cover the cheesecake layer.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Allow the brownies to cool in the pan for at least 15 minutes before cutting them into squares. Serve warm or at room temperature.

Notes

For best results, allow brownies to cool before cutting.
Keyword brownies, cheesecake, dessert, mocha