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Mocha Cheesecake Brownies the Dessert That Will Ruin All Other Desserts for You - A Rich, Creamy, and Fudgy Favorite

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the brownie base:
  • 1/2 cup (115 g) unsalted butter
  • 4 oz (115 g) semisweet or dark chocolate, chopped
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (65 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/2 tsp fine salt
  • 1–2 tsp espresso powder (or instant coffee), to taste
  • For the cheesecake swirl:
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 tbsp strong brewed coffee or milk (optional, for extra mocha flavor)
  • Optional add-ins: 1/2 cup chocolate chips, chopped nuts, or a pinch of cinnamon
  • Pan: 8-inch (20 cm) square baking pan, parchment paper

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease.
  2. Melt chocolate and butter: In a heatproof bowl, melt butter and chopped chocolate together in the microwave in 20–30 second bursts, stirring between each, until smooth. Cool 5 minutes.
  3. Whisk in sugars and flavor: Add granulated sugar, brown sugar, vanilla, and espresso powder to the warm chocolate mixture. Whisk until glossy.
  4. Add eggs: Whisk in the eggs one at a time until fully combined and slightly thickened.
  5. Fold in dry ingredients: Sift in flour, cocoa powder, and salt. Gently fold with a spatula just until no dry streaks remain. Do not overmix. Stir in chocolate chips if using.
  6. Make the cheesecake mixture: In a separate bowl, beat cream cheese and sugar until smooth. Mix in egg yolk, vanilla, and brewed coffee (or milk) until creamy and pourable.
  7. Layer and swirl: Spread about 2/3 of the brownie batter in the pan. Spoon the cheesecake mixture over the top in large dollops. Add the remaining brownie batter in smaller spoonfuls between the cheesecake. Use a butter knife to gently swirl, dragging through the layers 3–4 times. Don’t overwork the pattern.
  8. Bake: Bake for 28–35 minutes, until the edges are set and the center wobbles slightly but a toothpick inserted in a brownie area comes out with moist crumbs (not wet batter). Cheesecake patches may puff a little.
  9. Cool completely: Set the pan on a rack and cool to room temperature. For the cleanest slices, chill at least 2 hours or overnight.
  10. Slice and serve: Lift out using the parchment. Warm a knife under hot water, wipe dry, and cut into 9–16 squares. Enjoy slightly chilled or at room temperature.