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Two Mocha Cheesecake Brownies stacked on top of each other, with a visible cheesecake layer in the center, topped with chocolate chips, and showing the rich layers of brownie and cheesecake.

Mocha Cheesecake Brownies

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Indulgently rich Mocha Cheesecake Brownies topped with a creamy white chocolate cheesecake layer.
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Prep Time 40 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 3 hours 15 minutes
Servings: 16 Brownies
Course: Dessert, Snack
Cuisine: American, Coffee
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ cup 113g unsalted butter (For melting with the chocolate)
  • 8 ounces 228g coarsely chopped semi-sweet chocolate (Use high-quality chocolate for best flavor)
  • ¾ cup 150g granulated sugar (For sweetening the brownie batter)
  • 3 large eggs At room temperature
  • 1 teaspoon pure vanilla extract For flavor
  • ½ cup + 2 tablespoons 78g all-purpose flour (Spoon and level the flour for accuracy)
  • 2 tablespoons 10g unsweetened cocoa powder (Natural or Dutch-process)
  • 2 teaspoons espresso powder For a rich coffee flavor optional
  • ¼ teaspoon salt To balance the sweetness
  • Optional: ½ cup 90g mini or regular size semi-sweet chocolate chips (For topping)
Cheesecake Layer:
  • 8 ounces 226g full-fat brick cream cheese (Softened to room temperature)
  • ¼ cup 50g granulated sugar (For sweetening the cheesecake)
  • 1 large egg At room temperature
  • 1 teaspoon pure vanilla extract For flavor
  • 1 cup 180g white chocolate chips (For folding into the cheesecake layer)

Method
 

  1. Melt the butter and chocolate together in a medium saucepan over medium heat, stirring constantly for about 5 minutes, or melt in the microwave in 20-second increments, stirring after each. Once melted, remove from heat and let it cool slightly for 10 minutes.
  2. Preheat the oven to 350°F (177°C), and adjust the oven rack to the lower third position. Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  3. Whisk the granulated sugar into the cooled chocolate and butter mixture. Add eggs one at a time, whisking smooth after each. Whisk in vanilla extract. Gently fold in the flour, cocoa powder, espresso powder, and salt until combined. Set aside.
  4. Make the cheesecake batter: Using a handheld or stand mixer, beat the softened cream cheese on high speed for 1 minute until smooth. Reduce to medium-high and mix in the sugar. Add the egg and vanilla extract and beat until combined. Gently fold in the white chocolate chips.
  5. Assemble the brownies: Spread about half of the brownie batter into the prepared baking pan, pressing it into an even layer. Spread all of the cheesecake batter over the brownie layer. Top with the remaining brownie batter, spreading it as best as you can. If the cheesecake layer peeks through, it’s okay! Optional: Sprinkle chocolate chips on top.
  6. Bake the brownies for 35–38 minutes, or until the edges start to pull away from the pan and a toothpick inserted in the center comes out with only a few moist crumbs.
  7. Cool the brownies in the pan on a wire rack for 45 minutes, then cover and refrigerate for at least 2 hours, or up to 1 day, until the cheesecake layer is firm.
  8. Slice the brownies: Once chilled, lift the brownies out of the pan using the parchment paper overhang. Cut into 16 squares using a sharp knife, wiping it clean after each cut for neat edges.

Nutrition

Serving: 1BrownieCalories: 310kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 170mgPotassium: 180mgFiber: 3gSugar: 23gVitamin A: 8IUCalcium: 8mgIron: 10mg

Notes

These mocha cheesecake brownies are a perfect balance of rich chocolate and smooth cheesecake. The espresso flavor enhances the deep chocolate, making each bite a delightful treat!

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