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–+ servings

COFFEE CHEESECAKE BROWNIES

a lovely combination of coffee chocolate and creamcheese all tucked in a brownie.
Author -Shrilatha
Print Pin Recipe
Servings 9 Squares/slices
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook/Bake Time 30 minutes
Total Time 55 minutes

Equipment you will need

2 large bowls
1 sauce pan/ double boiler set up/microwave
electric beater
spatula
knife to cut the bars
nonstick spray
parchment paper
8x8 inch square pan

Ingredients
 
 

THE BROWNIE LAYER

    To melt together and brought to room temperature

    • 150 grams semisweet chocolate
    • 80 ml canola oil
    • 40 grams butter

    OTHER INGREDIENTS

    • 100 grams all purpose flour
    • 1 tablespoon unsweetened cocoa powder
    • ¼ teaspoon salt
    • ½ teaspoon baking powder
    • 2 large eggs
    • 1 tsp vanilla extract
    • 45 grams brown sugar (soft)
    • 70 grams granulated sugar (white)

    CHEESECAKE LAYER

    • 250 grams cream cheese (room temperature)
    • 80 grams granulated sugar (white)
    • 1 large egg (at room temperature and beaten)
    • 1 tsp vanilla extract
    • 2 tsp instant coffee powder (or coffee granulesI used Davidoff )

    Instructions
     

    PREPARE THE BROWNIE LAYER

    • Melt chocolate, butter and oil together. Bring it to room temperature
    • Grease and line an 8×8 inch pan, with the parchment paper a little above the edges. Pre heat the oven at 170°c.
    • In a medium bowl, mix the flour, cocoa powder, salt, and baking powder. keep aside 
    • In the large bowl, whisk eggs, sugar, vanilla extract together. 
    • add the cooled chocolate mixture to the eggs and mix well using a spatula or a whisk.Combine until the batter is homogeneous.
      now add the flour. Fold well. The batter will be gooey. 
    • Pour the batter in the prepared pan

    PREPARE THE CHEESECAKE BATTER

    • In a large bowl, beat room temperature cream cheese and sugar, until soft and creamy.
    • Now add one egg and vanilla extract, beat until just blended.
    • now fold in the coffee granules or fine instant coffee.
    • Add small dollops of the cheesecake mixture on the brownie layer.
    • Use a skewer and swirl, in a uniform pattern.
    • Bake for 25 to 30 mins, until the cream cheese on top turns into golden brown.
    • let the brownies cool completely in the pan.
    • Remove brownies from the pan, and slice them.

    Notes

    1. Coffee in this recipe can be espresso powder or instant coffee granules or powder. I have used davidoff instant coffee granules. 
    2. While using granules, your cream cheese mixture, might look grainy, but, while baking it will settle down. 
    3. I suggest to completely cool down the brownies before cutting.
    https://bakewithsweetspot.com/coffee-cheesecake-brownies/

    Nutrition

    Serving: 1 brownieCalories: 458 kcalCarbohydrates: 41 gProtein: 6 gFat: 30 gSaturated Fat: 13 gFiber: 2 gSugar: 29 gIron: 2 mg
    Tried this recipe?Mention @sweetspotbakeblog or tag #bakewithsweetspot!
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