Best 3 Mocha Mint Cheesecake Brownies Recipes

MOCHA CHEESECAKE BROWNIES

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular baking dish by greasing it with butter and lining it with parchment paper. Set aside.
• In a large microwave-safe bowl, add the chopped chocolate and cubed butter and heat on 50% power for 30-second increments until the butter and chocolate are melted. Be sure not to burn the chocolate by over-heating. Stirring every 30 seconds helps too.
• Once the chocolate and butter is melted, whisk in the white sugar and then the eggs and vanilla, just until well blended.
• Add the instant coffee and flour, and mix with a rubber spatula. Be sure not to over-mix.
• Pour the brownie batter into the prepared baking dish and smooth out the top as much as possible. Set aside.
• In a separate bowl, combine the cream cheese, sugar, egg, flour and cinnamon with a wire whisk until the mixture is smooth.
• Add the cream cheese mixture in dollops on top of the brownie batter in the baking pan. Using a knife or wooden skewer, create a swirl pattern.
• Bake at 350 degrees Fahrenheit for about 40 minutes or until a toothpick inserted into the centre of the brownies (through the chocolate brownie base) comes out clean.
• Let cool in the pan for 20 minutes before using the parchment paper lining to remove the brownies for slicing.

MOCHA BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
• For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
• In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
• Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
• For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
• Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

DECADENT MOCHA CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
• Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
• Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
• Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
• Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
• Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.