Coffee Cheesecake Brownies


For Cocoa Mixture:

  • 1 cup butter
  • ½ cup cocoa powder
  • 2-3 tsps instant black coffee
  • 4 pieces eggs
  • 1 and ¾ cup dark brown sugar
  • 2 tsps vanilla extract
  • ½ cup MAYA All-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt

 For Cream Cheese And Coffee Swirl:

  • 8 oz. soft cream cheese at room temperature
  • ½ cup granulated sugar
  • 2 tsps black coffee , dissolved in one teaspoon of hot water

Cooking Instructions:

  1. Preheat oven to 350ºF or 176ºC. Grease and flour one 9x13x2in or two 8x8x2in baking pans. Set aside.
  2. To prepare the cocoa mixture, melt the butter; turn off heat, then add the cocoa powder and coffee. Stir very well to remove lumps or until smooth. Set aside.
  3. In a large bowl, beat the eggs then add the brown sugar. Stir until smooth. Add the cocoa mixture and vanilla extract. Mix well then set aside.
  4. Blend all the dry ingredients (flour, baking powder and salt) in a bowl then add to the cocoa-coffee mixture. Stir gently with a spoon. Pour in the pan and chill for about 30 minutes.
  5. To prepare the cream cheese and coffee swirl, soften cream cheese first using electric mixer. Gradually add the sugar, and then the coffee dissolved in water. Pour cream cheese-coffee mixture over chilled brownie batter by parts using a tablespoon (it will look like big polka dots first), then swirl the mixture with a butter knife until you see nice spiral swirls. (Tip: swirl vertically first then horizontally)
  6. Place the pan in the middle rack of the oven then bake for 35-40 minutes. Leave to cool for another 30-40 minutes, then chill in the fridge for at least one hour again before serving. Cut into 1½in squares.

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