Mocha Almond Cheesecake Brownies Recipe

Name: Mocha Almond Cheesecake Brownies
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the ultimate dessert fusion: decadent mocha brownies swirled with creamy cheesecake! This prize-winning recipe, featured on Recipe4living.com, combines rich, fudgy brownie layers with tangy cheesecake filling and crunchy almonds. Each bite is a symphony of chocolate, coffee, and creaminess. Prepare for these brownies to disappear quickly – cut them into small squares to savor every delicious morsel! Perfect for parties, holidays, or a special treat.

Prep Time 20 mins

Cook Time 55 mins

Calories 366.5 kcal

Protein 12g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.