MOCHA CREAM CHEESE BROWNIES
Our moist and marbled Mocha Cream Cheese Brownies enjoy a espresso-shot of flavor and a sweet cream cheese filling.
Provided by Annalise Sandberg
Categories Dessert
Time 50m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray, or line with cooking parchment paper.
- In large bowl, mix 1/2 cup butter and 1 cup sugar. Add 2 eggs and the vanilla; stir until combined. Add 1 cup Bisquick mix, the baking cocoa and espresso powder. Stir until just combined; do not overmix. Add the chocolate chips.
- In medium bowl, beat cream cheese, 2 tablespoons butter and 1/4 cup sugar with electric mixer on medium speed until smooth and creamy, about 3 minutes. Add the egg, and mix until combined. Add 1/4 cup Bisquick mix in 2 additions, alternating with the brewed espresso.
- Spread half of the brownie batter into the pan. Use a spoon to drop dollops of filling over brownie batter. Drop remaining brownie batter by dollops on top of filling.
- Starting in one corner, drag knife through batter and filling. When you reach other side of pan, curve knife around without lifting it, and drag it back the other way, about 1 inch from your first line. Repeat with the rest of the pan, then turn pan and repeat for marbled design.
- Bake 25 to 35 minutes or until tops of brownies begin to turn golden and toothpick inserted in center comes out with moist crumbs.
Nutrition Facts : ServingSize 1 Serving
MOCHA CHEESECAKE BROWNIES
Indulgently rich and fudgy homemade mocha brownies are layered with white chocolate chip-studded cheesecake. They're moist, rich, and fudgy with coffee flavor and lots of chocolate!
Provided by Sally
Categories Brownies
Time 4h
Number Of Ingredients 15
Steps:
- Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
- 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 aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
- Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can't quite cover the corners with brownie batter, that's OK! Sprinkle the optional chocolate chips on top.
- Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
- Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
- Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
MOCHA BROWNIES WITH MINT FILLED DELIGHTFULLS
[DRAFT]
Provided by Food Network
Categories dessert
Time 48m
Yield 2 Dozen Brownies
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F. Line 13 x 9-inch baking pan with foil. Lightly grease. COMBINE flour, cocoa and baking soda in small bowl. MELT butter in large, microwave-safe bowl on HIGH (100%) power until melted. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee granule mixture and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels. Spread into prepared baking pan. Sprinkle remaining ½ cup DelightFulls morsels over batter. BAKE for 28 to 31 minutes or until wooden pick inserted near center comes out slightly sticky. Cool completely in pan on wire rack. DRIZZLE with Coffee Glaze. Allow to set slightly. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container. FOR COFFEE GLAZE: DISSOLVE ½ teaspoon NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules and 1 tablespoon hot water in small bowl. Stir in ½ cup powdered sugar and 1½ teaspoons NESTLÉ® TOLL HOUSE® Baking Cocoa until smooth.
MOCHA BROWNIES
"My husband doesn't drink coffee, but he loves the taste of these delightful brownies," says Suzanne Strocsher of Bothell, Washington.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first six ingredients. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). , Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee and vanilla until well blended. Stir in walnuts and chocolate chips. Spread over brownies. Bake at 350° for 17 minutes or until set. Cool on a wire rack., For icing, in a small saucepan melt the chocolate chips and butter over low heat until chips are melted, stirring constantly. Whisk in coffee and enough milk to reach a drizzling consistency. Drizzle over warm brownies. Cool before cutting.
Nutrition Facts : Calories 160 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
MOCHA BROWNIE CHEESECAKE
This is another Cake Mix Doctor recipe that I changed just a little. I've made it a few times and just love the result. This is best served 24 hours after baking and chilled.
Provided by Old widow
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Place the cake mix, melted butter, 1 egg and cinnamon in large bowl and blend with electric mixer on low speed about 1 minute or until mixture forms ball. With your hands press into ungreased 13x9 inch pan, covering bottom and up sides about 1 inch. Set aside.
- Melt chocolate chips in microwave, cool slightly.
- Put the melted chocolate, cream cheese and sweetened condensed milk in the same bowl used to mix crust. With the same beaters mix on low 30 seconds. Add the 3 eggs and yogurt. Beat on medium speed for 1 minute.
- Pour fillling over crust.
- Bake at 325 degrees for 45 to 50 minutes or until center jiggles only slightly.
- Remove from oven and cool for 30 minutes. Refrigerate at least 1 hour.
- Cut into squares and top with whipped topping.
Nutrition Facts : Calories 419.5, Fat 26.2, SaturatedFat 15, Cholesterol 84, Sodium 351.8, Carbohydrate 43.9, Fiber 1.6, Sugar 32.9, Protein 7.2
MOCHA ALMOND CHEESECAKE BROWNIES
This recipe is listed on the www.recipe4living.com website as today's brownie recipe. "What do you get when you combine a fudgy mocha brownie with cheesecake? These luscious brownies, of course! Cut them into small pieces, because these prizewinning brownies get eaten up very quickly!"
Provided by senseicheryl
Categories Bar Cookie
Time 55m
Yield 1 9 inch pan, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream cheese and 1/3 cup sugar until light. Beat in one egg until creamy. Set aside.
- Cream butter with remaining sugar. Beat in 2 eggs, one at a time, until fluffy. Beat in cocoa and coffee.
- Mix flour, baking powder, and salt on waxed paper. Add, all at once, to chocolate mixture. Stir until well blended. Add vanilla, set 1/3 cup of batter aside.
- Fold chips and almonds into remaining batter; pour into a greased 9-inch square baking pan. Spoon cheese mixture over batter. Stir milk into reserved batter.
- Making four rows, spoon 12 teaspoons of reserved batter on top of cheesecake mixture; run knife through each row to create heart-like shapes.
- Bake for 30-35 minutes.
Nutrition Facts : Calories 366.5, Fat 23.8, SaturatedFat 12.8, Cholesterol 101, Sodium 279.9, Carbohydrate 36.1, Fiber 2.2, Sugar 26.7, Protein 6.1
DECADENT MOCHA CHEESECAKE BROWNIES
This prize-winning recipe combines a dark, moist mocha brownie with a thick and creamy cheesecake layer to create a decadent and beautiful dessert.
Provided by larkspur
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
- Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
- Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
- Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
- Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
- Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 26.8 g, Cholesterol 67.8 mg, Fat 16.9 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 197.1 mg, Sugar 19.9 g
MOCHA CHEESECAKE BROWNIE BARS
Categories Cookies Coffee Chocolate Egg Dessert Bake Cream Cheese Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 22
Steps:
- Make brownie:
- Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch metal baking pan. Melt butter in medium saucepan over low heat. Add chocolate; stir until chocolate melts. Remove from heat. Whisk in remaining ingredients. Spread batter in thin layer on bottom of prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 10 minutes. Cool.
- Make filling:
- Reduce oven temperature to 325°F. Stir cream and coffee poweder in small saucepan over medium-high heat until coffee powder dissolves. Cool.
- Beat cream cheese and sugar in large bowl until light. Beat in egg and yolk. Add sour cream, flour, vanilla and coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie. Bake until filling puffs slightly around edges and the center is set, about 35 minutes. Cool completely on rack. Cover pan with foil and chill overnight.
- Make topping:
- Stir sour cream and sugar in small saucepan over low heat until sugar dissolves, about 2 minutes (do not boil). Spread topping evenly over filling. Cool slightly. Cover; chill until topping sets, at least 2 hours. (Can be made 1 day ahead; keep chilled.) Cut dessert into 24 bars. Serve cold.
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