Zutaten für Mocha Almond Cheesecake Brownies
- 8 ounces (225g) cream cheese, softened
- 1 1/2 cups (300g) granulated sugar
- Eggs
- 1 cup (2 sticks) unsalted butter, softened
- Instant Coffee
- 1 cup (120g) unsweetened cocoa powder
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (60g) chopped almonds
- Miniature Semisweet Chocolate Chips
- 2 tablespoons milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mocha Almond Cheesecake Brownies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Mocha Almond Cheesecake Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- In a medium bowl, cream together 8 ounces of softened cream cheese and 1/3 cup (65g) granulated sugar until light and fluffy.
- Beat in 1 large egg until smooth and creamy. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups (300g) granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, until well combined.
- Stir in 1 cup (120g) unsweetened cocoa powder and 1/2 cup (120ml) brewed strong coffee.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 teaspoon vanilla extract. Set aside 1/3 cup of the batter.
- Fold in 1 cup (170g) chocolate chips and 1/2 cup (60g) chopped almonds into the remaining batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Spoon the cream cheese mixture evenly over the brownie batter.
- In a small bowl, whisk the reserved 1/3 cup of batter with 2 tablespoons of milk until smooth.
- Using a spoon or piping bag, create four rows of spoonfuls (about 12 teaspoons total) of the reserved batter mixture on top of the cheesecake layer, spacing them evenly.
- Gently swirl a knife through each row of the reserved batter to create a marbled effect. (Optional: create heart shapes by swirling in a different pattern).
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. (Don't overbake!)
- Let cool completely in the pan before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
106g
Fat
63g
Carbs
12g
