Mocha Cheesecake Brownies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes (or in a microwave-safe bowl in 20-second bursts). Pour into a large bowl and let cool slightly for 10 minutes.
2. Set the oven rack to the lower third and preheat to 350°F (177°C). Line a 9-inch square pan with parchment, leaving overhang on all sides.
3. Whisk the sugar into the cooled chocolate mixture. Add the eggs one at a time, whisking until smooth after each. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder and salt.
4. Beat the cream cheese on high for 1 minute until smooth. Lower to medium-high, beat in the sugar, then the egg and vanilla. Fold in the white chocolate chips.
5. Spread about half the brownie batter evenly in the pan. Spread all the cream cheese batter over it in a thick, even layer. Spread the remaining brownie batter on top as well as you can. Sprinkle with chocolate chips if using.
6. Bake 35 to 38 minutes, until the edges pull away from the pan and a toothpick in the centre comes out with only a few moist crumbs. Start checking after 30 minutes.
7. Cool in the pan on a wire rack for 45 minutes, then cover and refrigerate at least 2 hours, up to 1 day, until the cheesecake layer is cold.
8. Lift the brownies out using the parchment overhang and cut into squares with a very sharp knife, wiping it clean between cuts.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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