
Mocha Cheesecake Brownies
- Yield: 16-ish brownies, depending on how you cut ‘em 1x
Ingredients
Scale
Brownie Layers:
- ½ cup (113g) unsalted butter
- 8 ounces (230g) bittersweet or semi-sweet chocolate, coarsely chopped
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 2/3 cup (80g) all-purpose flour
- 2 Tbsp (14g) Valrhona (or other Dutch-process) cocoa powder
- 1 Tbsp The Spice House Espresso Powder
- ¼ tsp salt
Cheesecake Layer:
- 8 ounces (227g) full fat cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
Instructions
- Move oven rack to lower third of oven. Heat oven to 350°F. Grease and line a 9" x 9" metal baking pan with parchment paper.
- In a microwave-safe bowl, heat butter for 30 seconds. Mix in chopped chocolate, then continue microwaving in 20-second increments, stirring after each zap. Once chocolate is mostly melted, remove from microwave and continue stirring until chocolate is completely melted. Allow to cool slightly.
- Pour choco-butter mixture into a large bowl. Whisk in sugar. One at a time, whisk in eggs, then add vanilla.
- In a medium bowl, whisk together flour, cocoa powder, espresso powder, and salt.
- Fold dry ingredients into chocolate mixture until fully incorporated, making sure to hunt down any hidden pockets of flour. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese on medium-high until smooth. Beat in sugar until fully combined. Then mix in egg and vanilla.
- Dollop half of brownie mixture (about 360g) into prepared pan, smoothing it out with an offset spatula or the back of a spoon. [1]
- Spread all of cheesecake filling over brownie layer, smoothing the top with a different offset spatula.
- Top with remaining brownie mixture, once again smoothing out the top.
- Bake for 33–36 minutes. Brownies are done when the top is just set and a wooden pick inserted in the centre comes out clean with only a few moist crumbs attached.
- Transfer pan to wire rack and allow to cool for 1 hour.
- Once relatively cool, place pan in fridge and chill brownies for at least 2 hours.
- After brownies have chilled, retrieve pan from fridge. Gently run a knife around edges, if necessary. Remove brownies from pan by pulling up on the parchment paper, then cut into squares. [2]
- Store brownies in the fridge. They taste great cold, but they’re especially scrumptious if you allow them to come up to room temp before diving in.
Notes
- We found it easiest to divide the brownie batter with the 2-ounce disher from our Scoop There It Is box. This allowed us to easily and evenly distribute the batter before smoothing it out with an offset spatula.
- For the neatest cuts, use a sharp chef’s knife and cut into squares while brownies are still cold. Also, wipe the knife clean between each cut.
Slightly adapted from: Sally’s Baking Addiction
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