Dede Wilson

creator of 

Mocha Chip Cheesecake brownies

(from A Baker’s Field Guide to Chocolate Chip Cookies)

Type: Bar cookie

 
Description: These deep-dark fudgy brownies are topped with a thick, creamy layer of coffee flavored cheesecake studded with mini semisweet chocolate morsels. The beauty of these brownies is their creaminess and their flexibility: they combine the luscious combination of chocolate and coffee, they last for days in the refrigerator and can even be frozen after baking with flawless results. They can be served in large squares to eat out of hand, or cut into small squares and presented in fluted paper cups.

 
Field Notes: New York style cheesecakes continue to be an extremely popular American dessert. Cheesecake brownies appeared in force on the scene in the 1980’s. I had a bakery at the time and while we had many variations, this one was quite popular. When you see the term mocha, there is usually a combination of chocolate and coffee.

 
Special Characteristics: Keep well, Fun to make with kids

 
Brownies:

1/2 cup (1 stick) unsalted butter, at room temperature, cut into tablespoon-sized pieces

8 ounces semisweet chocolate (50% to 60% cacao), finely chopped

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1/2 cup all-purpose flour

 
Cheesecake:

8 ounces cream cheese, at room temperature, cut into tablespoon-sized pieces

1/2 cup sugar

2 teaspoons instant espresso powder

1 teaspoon vanilla extract

2 large eggs, at room temperature

2 tablespoons heavy cream

2 tablespoons flour

1/3 cup mini semisweet chocolate morsels

 
Directions:

1. Position rack in middle of oven. Preheat oven to 325 degrees F. Coat a 9-inch square pan with nonstick spray.

2. Melt the butter and chocolate together in top of double boiler or in microwave in large bowl. Whisk in sugar until smooth, then whisk in vanilla. Whisk in eggs one at a time, mixing well after each addition, then stir in flour until combined and smooth. Scrape into prepared pan and smooth into an even layer.

3. Place cream cheese in bowl of mixer and beat with flat paddle on medium-high speed until creamy, about 2 minutes. Add sugar gradually and continue beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Whisk together instant coffee and vanilla, then beat into cream cheese mixture. Add eggs one at a time, beating well after each addition, again scraping down the bowl once or twice. Beat in cream and flour. Pour cream cheese mixture over brownie layer, then evenly sprinkle mini morsels over top.

4. Bake for about 40 to 45 minutes or until edges are light brown and beginning to separate from edges of pan. The center should be set, but still creamy. Place pan on rack to cool. Refrigerate overnight before cutting into 20 bars (4×5).

 
Lifespan: 1 week refrigerated in airtight container or frozen up to 1 month in single layers separated by parchment paper.

 
Yield: 20 bars

 
Good Cookie Tip: These are rich! I like to cut these into tiny 1 1/2 –inch squares. Place them in decorative fluted paper cups and offer them with coffee after dessert. In general, cutting cheesecake can be messy. Use a knife dipped in hot water and wipe it clean and re-dip in water between cuts.