MOCHA CHEESECAKE BROWNIES
For the brownie base:
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1 tsp instant espresso powder (optional but recommended)
For the mocha cheesecake layer:
16 oz (450g) cream cheese, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee granules dissolved in 1 tbsp hot water
2 oz (60g) melted dark chocolate
For topping (optional but recommended):
Cocoa powder for dusting
Dark chocolate curls or shavings
Extra melted chocolate drizzle
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Instructions:
1. Preheat oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper.
2. Make the brownie layer: In a bowl, melt butter. Stir in sugar, eggs, and vanilla. Add cocoa, flour, salt, baking powder, and espresso powder. Mix until combined. Spread evenly in the pan.
3. Make the mocha cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla, coffee mixture, and melted chocolate until creamy.
4. Layer it up: Gently spread the cheesecake mixture over the brownie base.
5. Bake for 35–40 minutes, or until the center is set and edges are slightly puffed. Let cool completely, then refrigerate for 2 hours (or overnight) before slicing.
6. Garnish with cocoa powder, chocolate curls, or drizzle extra melted chocolate on top before serving.