Mocha Cheesecake Brownie Bars
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
All-Purpose Flour2 cup
Sugar1 large
Egg1 tsp
Vanilla Extract1 cup
Whipping Cream1.5 tbsps
Instant Coffee (powder)1 large
Egg Yolk1 cup
Sour Cream1 cup
Powdered SugarDirections:
1
Make brownie: Preheat oven to 350°F
2
Butter and flour 8 x 8 x 2-inch metal baking pan
3
Melt butter in medium saucepan over low heat
4
Add chocolate; stir until chocolate melts
5
Remove from heat
6
Whisk in remaining ingredients
7
Spread batter in thin layer on bottom of prepared pan
8
Bake until tester inserted into center comes out with moist crumbs attached, about 10 minutes
9
Cool
10
Preheat oven to 350°F
11
Butter and flour 8 x 8 x 2-inch metal baking pan
12
Melt butter in medium saucepan over low heat
13
Add chocolate; stir until chocolate melts
14
Remove from heat
15
Whisk in remaining ingredients
16
Spread batter in thin layer on bottom of prepared pan
17
Bake until tester inserted into center comes out with moist crumbs attached, about 10 minutes
18
Cool
19
Make filling: Reduce oven temperature to 325°F
20
Stir cream and coffee poweder in small saucepan over medium-high heat until coffee powder dissolves
21
Cool
22
Beat cream cheese and sugar in large bowl until light
23
Beat in egg and yolk
24
Add sour cream, flour, vanilla and coffee mixture; beat until smooth
25
Stir in chocolate chips
26
Spoon filling evenly over brownie
27
Bake until filling puffs slightly around edges and the center is set, about 35 minutes
28
Cool completely on rack
29
Cover pan with foil and chill overnight
30
Reduce oven temperature to 325°F
31
Stir cream and coffee poweder in small saucepan over medium-high heat until coffee powder dissolves
32
Cool
33
Beat cream cheese and sugar in large bowl until light
34
Beat in egg and yolk
35
Add sour cream, flour, vanilla and coffee mixture; beat until smooth
36
Stir in chocolate chips
37
Spoon filling evenly over brownie
38
Bake until filling puffs slightly around edges and the center is set, about 35 minutes
39
Cool completely on rack
40
Cover pan with foil and chill overnight
41
Make topping: Stir sour cream and sugar in small saucepan over low heat until sugar dissolves, about 2 minutes (do not boil)
42
Spread topping evenly over filling
43
Cool slightly
44
Cover; chill until topping sets, at least 2 hours
45
(Can be made 1 day ahead; keep chilled
46
) Cut dessert into 24 bars
47
Serve cold
48
Stir sour cream and sugar in small saucepan over low heat until sugar dissolves, about 2 minutes (do not boil)
49
Spread topping evenly over filling
50
Cool slightly
51
Cover; chill until topping sets, at least 2 hours
52
(Can be made 1 day ahead; keep chilled
53
) Cut dessert into 24 bars
54
Serve cold