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Two stacked mocha cheesecake brownies with a creamy swirl on a white plate.
Daniel

Mocha Cheesecake Brownies

Dense fudgy brownies swirled with creamy coffee-spiked cheesecake for the ultimate chocolate lover's dream.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 0.75 cup unsalted butter cut into pieces
  • 8 oz semisweet chocolate chopped
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
For the Mocha Cheesecake Swirl
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1.5 tsp instant espresso powder dissolved in 1 tbsp hot water

Equipment

  • 9x9 inch baking pan
  • Electric Mixer
  • Medium saucepan

Method
 

Prep
  1. Preheat oven to 350°F. Line a 9x9-inch pan with foil, leaving an overhang, and grease lightly.
  2. Melt butter and chocolate together in a medium saucepan over low heat, stirring until smooth. Remove from heat and whisk in sugar until glossy. Beat in eggs one at a time, then stir in vanilla. Fold in flour and salt just until no streaks remain. Reserve 1/2 cup batter for swirling.
  3. Beat softened cream cheese with sugar until completely smooth. Add egg and dissolved espresso, beating until fluffy and well combined.
  4. Spread brownie batter in the prepared pan. Dollop cheesecake mixture over top, then add reserved brownie batter in spots. Drag a knife through the batters in figure-eight motions to create marbling - don't overmix or you'll lose the contrast.
  5. Bake 32-35 minutes until the center is set but still slightly soft and a toothpick comes out with moist crumbs. The cheesecake will look puffed and lightly golden at edges. Cool completely in pan on a wire rack, then refrigerate at least 1 hour before cutting clean squares.

Notes

For cleanest cuts, use a sharp knife wiped clean between slices. Espresso powder intensifies chocolate without making them taste like coffee - but use decaf if serving late. These keep refrigerated up to 5 days and actually improve in flavor after a day.