Mocha Cheesecake Brownie Bars Recipes

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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



Mocha Cheesecake Brownie Bars image

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.

For brownie
1/4 cup (1/2 stick) unsalted butter
2 ounces semisweet chocolate, coarsely chopped
1/3 cup unbleached all purpose flour
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Pinch of salt
For filling
1/3 cup whipping cream
1 1/2 tablespoons instant coffee powder
8 ounces cream cheese, room temperature
2/3 cup sugar
1 large egg
1 large egg yolk
1/4 cup sour cream
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate
For topping
1 cup sour cream
1/3 cup powdered sugar

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  • 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.
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