Mocha Cheesecake Brownies Recipe

Indulgently rich and fudgy homemade mocha brownies layered with white chocolate chip-studded cheesecake!

yield: 16 BROWNIES


1/2 cup (115g) unsalted butter
8 ounces (228g) coarsely chopped quality semi-sweet chocolate
3/4 cup (150g) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
2 Tablespoons (11g) natural unsweetened or dutch-process cocoa powder
2 teaspoons espresso powder1
1/4 teaspoon salt
optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)

Cheesecake Layer
8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 large Eggland’s Best egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (180g) white chocolate chips


  1. Make the brownie batter: 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.
  2. 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.
  3. Visit Mocha Cheesecake Brownies @ for full directions.

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