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Coffee Cheesecake Swirled Brownies

Ingredients

  • MAKES 9 BROWNIES
  • Prep: 25 minutes
  • Bake: About 35 minutes
  • Shelf Life: 4 to 5 days

For the Brownies:

  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon table salt
  • ½ cup 1 stick unsalted butter, melted
  • 1¼ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon instant coffee granules

For the Cheesecake

  • 8 ounces cream cheese at room temperature
  • ⅓ cup granulated sugar
  • 1 large egg
  • ½ teaspoon instant coffee granules.

Instructions

To make brownie:

  • 1.Preheat the oven to 350ºF. Line an 8-inch square baking pan with aluminum foil and spray it with cooking spray. (or use parchment paper)
  • 2.In a medium mixing bowl, sift or whisk together the flour, cocoa powder, and salt.
  • 3.In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the melted butter, sugar, eggs, vanilla, and coffee granules until thick and creamy. This will take about 2 minutes if using an electric mixer or 4 to 5 minutes if creaming by hand. Add the dry ingredients and beat on low speed or by hand until incorporated, about 30 seconds.
  • 4.Reserve about ¼ cup of the brownie batter for the top. Transfer the remaining brownie batter to the prepared pan and smooth it out into an even layer.

To make the cheesecake

  • 1.In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the cream cheese and sugar until light and creamy. This will take about 1 minute if using an electric mixer or 2 to 3 minutes if creaming by hand. Add the egg and instant coffee, and beat to incorporate.
  • 2.Using a spoon, dollop the cheesecake batter on top of the brownie mix. Add a dollop of the reserved ¼ cup of the brownie batter in the center of each cheesecake dollop. Using a skewer or butter knife, swirl the batters together.
  • 3.Bake for about 35 minutes, until the top is set.
  • 4.Let the brownies cool to room temperature and then refrigerate for 1 to 2 hours to set.
  • To serve, cut into 9 bars. Serve the bars chilled or let them come to room temperature before serving.
  • Add more chocolate to create a rich, dense brownie. Do so by melting 4 ounces of semisweet baking chocolate with the butter or add 1/2 cup mini semi-sweet chocolate chips to batter.