Mocha Cheesecake Brownies
Time
20 minutes prep + 25-30 minutes cook time
Difficulty
A little tricky
Serves
8-10
With the perfect balance of sweet chocolate and creamy coffee these marbled brownies from My Kitchen Drawer are sure to mocha your day!
INGREDIENTS
For the brownie:
150g unsalted butter
200g dark chocolate
275g caster sugar
2tsp vanilla paste
4 eggs large
125g plain flour
30g cocoa powder
Double shot Whittard House Blend Coffee
For the cream cheese swirl:
110g cream cheese, room temperature
1 egg, large
50g caster sugar
Single Shot Whittard House Blend Coffee
METHOD
For the base:
- Preheat the oven to 160C and line a square baking tin with non-stick baking paper.
- In a medium bowl set over a pan of boiling water, melt together the butter and chocolate, then add the double shot of coffee and leave aside to cool.
- In a separate bowl or standing mixer, whisk together the caster sugar and eggs until thick and mousse-like. Pour in the melted butter and chocolate and gently fold the two together.
- Add the plain flour and cocoa powder and carefully fold it through until just combined. Be careful not to overmix.
- Reserve 150g of the brownie batter and pour the rest into the prepared baking tin.
- To make the coffee cream cheese: Beat the cream cheese with the egg and caster sugar, then add the shot of coffee and mix until smooth.
- Pour the cream cheese mixture across the top of the brownie batter in the pan. Then add spoonfuls of the reserved brownie batter and swirl the two together with the end of a knife or cocktails stick.
- Bake the brownie for 25-30 minutes then remove and allow it to cool in the tin before serving.
Store in an airtight container and eat within 4 days.
For the brownie:
150g unsalted butter
200g dark chocolate
150g unsalted butter
275g caster sugar
2tsp vanilla paste
4 eggs large
125g plain flour
30g cocoa powder
Double shot Whittard House Blend Coffee
For the cream cheese swirl:
110g cream cheese, room temperature
1 egg, large
50g caster sugar
Single Shot Whittard House Blend Coffee
For the base:
- Preheat the oven to 160C and line a square baking tin with non-stick baking paper.
- In a medium bowl set over a pan of boiling water, melt together the butter and chocolate, then add the double shot of coffee and leave aside to cool.
- In a separate bowl or standing mixer, whisk together the caster sugar and eggs until thick and mousse-like. Pour in the melted butter and chocolate and gently fold the two together.
- Add the plain flour and cocoa powder and carefully fold it through until just combined. Be careful not to overmix.
- Reserve 150g of the brownie batter and pour the rest into the prepared baking tin.
- To make the coffee cream cheese: Beat the cream cheese with the egg and caster sugar, then add the shot of coffee and mix until smooth.
- Pour the cream cheese mixture across the top of the brownie batter in the pan. Then add spoonfuls of the reserved brownie batter and swirl the two together with the end of a knife or cocktails stick.
- Bake the brownie for 25-30 minutes then remove and allow it to cool in the tin before serving.
Store in an airtight container and eat within 4 days.
