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Mocha Cheesecake Brownies

Mocha cheesecake brownies with cream cheese, chocolate chips, coffee, and chopped chocolate is just about one of the best desserts ever. Seriously.

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 20
Calories 284 kcal


Brownie Layer

  • ½ cup unsalted butter
  • 8 oz chopped quality semi-sweet chocolate bar
  • ¾ cup granulated sugar
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • ½ cup plus 2 tablespoons all-purpose flour
  • 2 tbsp natural unsweetened cocoa powder
  • 2 tsp espresso powder (instant coffee)
  • ¼ tsp fine sea salt
  • ½ cup mini or regular size semi-sweet chocolate chips for topping

Cheesecake Layer

  • 8 oz full fat brick style cream cheese, softened to room temperature
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips


Brownie Layer

  1. Melt the butter and chopped chocolate in a medium saucepan over medium heat.  Stir the mixture constantly for about 5 minutes.  Remove pan from heat and pour mixture into large mixing bowl for further cooling for about 10 minutes (it just needs to slightly cool, not fully).

  2. Place your oven rack in the lower third position and preheat oven to 350 degrees.  Line the bottom and sides of a 8 inch square baking pan with parchment paper with an overhang on all sides.  This will help you to easily lift the brownies out of the pan when cool.  Set baking dish aside.

  3. Whisk the granulated 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 mixture aside.

Cheesecake Layer

  1. In your stand mixer, beat the cream cheese for 1 minute on medium high speed and beat in the sugar until combined.  Beat in egg and vanilla until combined.  Fold in the white chocolate chips with a rubber spatula.  Set aside.

Putting together the layers

  1. Spread about half of the brownies batter into the parchment paper lined baking pan.  Try to spread the batter into each corner to make an even layer.  

  2. Top the brownie layer with all of the cheesecake batter.  Spread the batter as best you can in an even manner, covering as much of the brownie batter as you can.

  3. Spread the rest of brownie batter on top of the cheesecake layer and spread over the cheesecake layer as evenly and covering as much of the cheesecake as you can.

Cooking and Cooling

  1. Bake in preheated oven for 35-38 minutes.  It takes 38 minutes in my oven for the perfect texture.  You will want to cook until the edges of the brownie pulls away from the the edges of the pan.  A toothpick test where only a few moist crumbs show up on the toothpick, means the brownies are ready.

  2. Cool the brownies in the pan on a wire rack for 45 minutes.  Then cover with plastic wrap and place in the fridge for at least 2 hours.   Even after two hours, the brownies may still be a touch soft, but are cuttable. (just a little melty, but so yummy)

  3. Enjoy these obey gooey, beyond delicious brownies!

Recipe Notes

Adapted from Sally's Baking Addiction

Nutrition Facts
Mocha Cheesecake Brownies
Amount Per Serving
Calories 284 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 60mg20%
Sodium 88mg4%
Potassium 157mg4%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Calcium 46mg5%
Vitamin C 0.1mg0%
Vitamin A 350IU7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.