Perfect for coffee and chocolate lovers, these melt in your mouth brownie bars are velvety soft with the addition of cream cheese. It is always a hit with my family!!!
I tried this recipe for my nieces birthday long back and had been making it ever since.... sometimes I make it without coffee too. You can totally substitute any flavor you would like. I love it as, and I’m raring to make it again so I can dive in and post it!
Cappuccino Cheesecake Brownie Bars
Yield: 12 Pieces
Prep Time: 1 hr
Total Cooking Time: 1 hr 20 min plus cooling time
For the Brownie Base
2 large eggs
1 cup sugar
4 ounces melted butter
1/2 cup cocoa sifted
1 tsp vanilla extract
3/4 cup flour, sifted
¼ tsp salt
For the cheesecake layer:
16 oz package cream cheese softened
2 tbsp instant coffee granules
2 tbsp hot water
3/4 cup granulated sugar
1 teaspoon vanilla extract
Vegetable peeler or box grater
Preheat oven to 325 degrees F. Spray a 9 by 13 inch baking pan with non-stick cooking spray.
In a large bowl, using an electric mixer beat the eggs on slow speed until light and pale. Add sugar. Add remaining ingredients, and mix to combine on medium speed for 2 minutes. Pour and spread evenly into prepared greased 9 by 13 pan.
In another bowl, beat together cream cheese until creamy and smooth. Add sugar and beat until well combined. Add eggs, one at a time and vanilla, and beat until incorporated. Dissolve coffee granules in hot water and add to the mixture. Pour evenly over brownie batter. Bake 40-45 minutes, or until cheesecake is set in the center.
Leave in the pan to cool completely. Cut into slices, top with grated chocolate and serve.
Hold the bar of chocolate in one hand. Hold the bar with the paper towel to stop from melting in your hand. Slowly, use the peeler to shave along the length of the bar to form pretty chocolate curls and shavings.