mocha cheesecake brownies

Indulgently rich and fudgy homemade mocha brownies are layered with white chocolate chip-studded cheesecake. They're moist, rich, and fudgy with coffee flavor and lots of chocolate!

Mocha Cheesecake Brownies

(8 Tbsp; 113 grams) unsalted butter

chocolate

(150 grams) granulated sugar

eggs,

vanilla extract

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

espresso powder*

salt

(90 grams) mini

(50 grams) granulated sugar

egg,

(180 grams) white chocolate chips

Make the brownie batter

Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.

Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.

Make the cheesecake batter: 

In a large bowl using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a silicone spatula or wooden spoon. Set aside.

Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can&#8217;t quite cover the corners with brownie batter, that&#8217;s ok! Sprinkle the optional chocolate chips on top.

Bake for 35–38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.

Once chilled, lift the parchment out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

https://www.youtube.com/watch?v=vrCoYv2_Z8w

Indulgently rich and fudgy homemade mocha brownies are layered with white chocolate chip-studded cheesecake. They’re moist, rich, and creamy, with coffee flavor and lots of chocolate.

Get the full recipe: https://sallysbakingaddiction.com/mocha-cheesecake-brownies/

• Ask your recipe question or leave a review over on the recipe page.

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• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Mocha Cheesecake Brownies | Sally's Baking Recipes

OMG these are out of this world. I just can't stop eating them. I never thought I'd love one of your recipes more than your red velvet cupcakes &amp; cake, but this might take the #1 spot. 

I didn't add the white chocolate chips &amp; I baked it in 9-inch round spring form pan &amp; the bake time was the same. 

I was wondering if I can double the cheesecake layer, or maybe do one and a half of it, or will it be too much?
And how about doubling the recipe &amp; baking in bigger pan, what size of pan maybe I should use &amp; the bake time, what do you think? Just approximate size &amp; time would be great if you think it might come out great in bigger pan would be wonderful.

Thank you so much!!!

Absolutely love these! The combination of cheesecake and the brownie is amazing. I omitted the mocha and they still tasted great.

Hi,
Tried this recipe and it was a hit. Thank you for the recipe! 
 
Just one thing though. My baked brownie didn’t have distinct layers. I got sort of zebra texture. The consistency of the brownie was thick but the cream cheese layer was somewhat watery. Thats why I believe the top layer may have sunk in (not completely though).
Any guess what I might be doing wrong. I weighed the ingredients to make sure I get it right. 
Thanks!

I followed the recipe and these turned out perfect. They were an absolute hit. Extremely yummy.

Comes put closer to fudge than brownies IMO. That was perfectly fine by me. Everyone loved them. If you're worried about the espresso flavor, just cut back on it.

Hi Sally,
Thank you for this recipe. It was absolutely delicious! Has the right amount of sugar and not too sweet as one would expect it to be. However, my cheesecake layer was quite thick and I was unable to spread it evenly, and ended up marbling parts of it. It still tasted good though. Is there anything I could do about this? I did not add the white choc chips as well, as I'm not a fan of white chocolate. I also used instant coffee granules instead of espresso powder, and I think it's best to powder it or mix it with water before adding to the mixture as I found individual granules that tasted bitter in the mouth in some bites.
Thanks again for this great recipe!
Piyumi

Best brownies ever!!! Made this recipe so many times and it comes out perfectly every time! Thank you so much for always sharing your terrific recipes. Your are amazing!

This was so yummy!! The combo of brownie and cheesecake was so good, it was finished within 2 hours. The cheesecake layer was quite thin but I didn’t add white chocolate chips. If I want a thicker cheesecake layer, will making two batches of cheesecake (and keeping the brownie ingredients and the pan size the same) work?

Amazing! I left out the white chocolate chips from the cheesecake layer and mixed in a cup of shredded coconut instead. I layered the pan with brownie, then coconut cheesecake mix, then a sprinkled layer of pitted and quartered cherries, then a layer of brownie, then a sprinkle of chocolate chips. This recipe is definitely a keeper! It’s going in the book!

I left out the espresso powder since I'm not a coffee fan and I didn't add the additional chips on the top, and it was still a perfect dessert!

This recipe was the hit of our holiday table!  Will definitely be making again!

These were absolutely fabulous. After reading the comments, I put the cream cheese mixture in the refrigerator to chill it a bit, so it wasn’t so soupy. I also baked it almost 45 minutes so it wasn’t so fudgy. Using an offset knife helped spread the layers evenly. To the commenters having problems using foil, my go to brownie recipe instructs you to use foil to line the pan, but then melt a big blob of butter and grease the foil with that. Never had a sticking problem. I am so happy I made these bars.

5 out of 5 will make again! I was pressed for time so I used Ghirardelli Double Choc brownie mix made according to the directions on the box. I used the whole thing for the bottom layer so I didn't swirl any on the top since I can never get it to look pretty. I used regular choc chips on top of the cream cheese layer but next time I will use minis. And the parchment paper made everything non-stick...don't use foil.

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