Mocha Cheesecake Brownies
Recipe for the week of February 23, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
16brownies 40minutes
Cook Time
30minutes
Servings Prep Time
16brownies 40minutes
Cook Time
30minutes
Ingredients
For the Brownie Batter
  • 1/2 cup butter
  • 1cup semisweet chocolate chips
  • 3/4cup white sugar
  • 3 eggsroom temperature
  • 1teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons all purpose flour
  • 2tablespoons cocoa powder
  • 2teaspoons instant coffee powder
  • 1/4teaspoon Salt
For the Cheesecake Layer
  • 8ounces cream cheesesoftened
  • 1/4cup white sugar
  • 1 eggroom temperature
  • 1teaspoon vanilla extract
  • 1cup white chocolate chips
Instructions
For the Brownie Batter
  1. Melt the butter and chocolate chips in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Preheat the oven to 350°F. Line the bottom and sides of a square baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
  3. Whisk the white sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
For the Cheesecake Batter
  1. In a large bowl using a handheld mixer, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a spatula. Set aside.
To Assemble
  1. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can.
  2. Bake for 35–38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  3. Allow the brownies to cool before cutting.