Mocha Almond Cheesecake Brownies
Indulge in the luxurious fusion of rich chocolate, bold espresso, and creamy cheesecake with these Mocha Almond Cheesecake Brownies. This decadent dessert layers fudgy, espresso-infused brownie batter with a luscious cream cheese swirl, creating a marbled masterpiece that’s both visually stunning and irresistibly flavorful. Topped with crunchy almonds for an added layer of texture, these brownies offer the perfect balance of sweetness and a subtle nutty finish. With just 20 minutes of prep time and easy-to-follow steps, you’ll enjoy a bakery-quality treat right from your own kitchen. Whether served as a coffee break indulgence or as the star of your dessert table, this recipe is sure to impress. Perfect for chocolate lovers and cheesecake enthusiasts alike, these brownies are your next favorite bake!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 95 grams all-purpose flour
- 30 grams cocoa powder
- 0.25 teaspoons salt
- 225 grams cream cheese
- 50 grams powdered sugar
- 1 large egg yolk
- 0.5 teaspoons vanilla extract
- 50 grams almonds (sliced or chopped)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, letting the edges hang over for easy removal.
In a heatproof bowl, melt the butter and semi-sweet chocolate chips together over a double boiler or in the microwave in 30-second intervals, stirring between each session until smooth and glossy.
Whisk in the granulated sugar, brown sugar, and instant espresso powder. Allow the mixture to cool slightly before adding the eggs and vanilla extract. Whisk until the mixture is smooth and shiny.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix.
Pour the brownie batter into the prepared pan, reserving about 1/4 cup of the batter for later use.
In a separate bowl, beat the cream cheese, powdered sugar, egg yolk, and vanilla extract together until smooth and creamy.
Dollop the cheesecake mixture over the brownie batter in the pan. Use the reserved brownie batter to add smaller dollops on top of the cheesecake layer.
Use a knife or skewer to gently swirl the brownie and cheesecake mixtures together, creating a marbled effect.
Sprinkle the chopped or sliced almonds evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake!
Allow the brownies to cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before slicing for cleaner cuts.
Cut into 12 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 29.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
