Chocolate Cheesecake Brownies

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 24
  • Ingredients

  • 1/4 cupsemisweet mini chocolate chips
  • BROWNIE BATTER

  • 6ouncessemisweet chocolate, chopped
  • 6tablespoonsunsalted butter
  • 1tablespooninstant coffee
  • 4largeeggs
  • 1 1/2 cupssugar
  • 1cupflour
  • 1/4 cupunsweetened cocoa powder
  • 1/2 teaspoonsalt
  • 1teaspoonvanilla
  • 1tablespooncoffee liqueur
  • CREAM CHEESE MIXTURE

  • 1 (8) packages cream cheese, at room temp
  • 1/4 cupunsalted butter, room temp
  • 1/2 cupsugar
  • 2largeeggs
  • 2tablespoonsflour
  • 1tablespooncoffee liqueur
  • Directions

  • Brownie batter – preheat oven to 350~. Butter 13″x9″x2″ baking pan.
  • Combine chocolate, butter, and coffee powder in heavy small saucepan. Stir over low heat until melted and smooth.
  • Remove from heat; cool slightly.
  • In lg. bowl, beat eggs until frothy. Gradually add sugar and beat until mixture is pale yellow and slightly thickened.
  • Stir in flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate mixture; stir until well blended.
  • Cream cheese mixture – using electric mixer, beat cream cheese and butter in lg. bowl until smooth.
  • Add sugar and beat until fluffy. Beat in eggs, flour, and coffee liqueur.
  • Set aside 1/2 cup brownie batter for topping.
  • Pour remaining batter into prepared pan.Carefully spoon cream cheese mixture over batter, covering completely. Sprinkle chocolate chips evenly over cream cheese layer.
  • Drop reserved batter by spoonfuls over cream cheese layer.
  • Using small knife, swirl batter into cream cheese mixture to resemble marble pattern.
  • Bake brownies until edges are light golden and toothpick inserted into center comes out with some crumbs stillattached; about 30 mins.
  • Cool completely in pan on rack; cut into squares.
  • Reviews

  • “I made these, subbing milk for the coffee liquor (I didn’t have any). They were very good.Fudgy, creamy, chocolatey.”

  •