- cooking spray
- Cream Cheese Layer:
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup white sugar
- 1 egg
- Brownies:
- 1 cup white sugar
- 2/3 cup butter
- 2 eggs
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon milk
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped almonds
- 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.
05/21/2019
recipepes.com
decadent mocha cheesecake brownies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
