Mocha Cheesecake Brownies

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The best of all desserts.

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on sallysbakingaddiction.com

Why, hello beautiful.

I’m talking to the brownies. But you’re beautiful too!

Today I’m sharing recipe #4 in my annual cookie palooza. And even though brownies are not technically cookies, they can still sneak onto a holiday cookie tray. So I’m including them in the cookie bonanza. Speaking of– have you made any of the new cookie recipes so far this week?!

cookiepalooza-logo-final-christmas

Back to today’s brownies. Look at these. They’re every bit as decadent and rich as they appear. They’re incredibly dense with a thick layer of sweet cheesecake and plenty of mocha flavor. If you love coffee, if you love chocolate, if you love brownies, if you love cheesecake, and heck! if you freakin’ love dessert- you have to try these mocha cheesecake brownies. Like, right now. (Is it 8am when you’re reading this? WHO CARES. Do it. I mean, they are flavored like coffee. Soooo yeah.)

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on sallysbakingaddiction.com

Let’s talk about the amazing ridiculousness that is this recipe. We’ll begin with the brownie layer. Now, I’m not going to try to convince you that my homemade brownies are better than box brownies (they are.) but I AM going to tell you that my homemade brownie recipe is one of the most popular recipes on my blog. And homemade brownies really aren’t that difficult to make. And they don’t have any artificial flavors or weird ingredients.

To make homemade brownies, you have to start with really quality ingredients. My brownie recipe has butter, pure chocolate (key to the best flavor!), sugar, eggs, vanilla, flour, cocoa powder, espresso powder, and a little salt. About the chocolate? I’m talking about pure chocolate, not chocolate chips. Pure chocolate sold in bar form in the baking aisle. For the sugar? Sometimes I use brown and white granulated sugar, but since this brownie recipe has a sweet cheesecake layer, I only use white granulated sugar and I slightly reduced the amount.

I don’t like to use too much flour in my homemade brownies because I like to keep them as dense and fudgy as possible. More flour equals a cakey brownie. A little bit of cocoa powder intensifies the chocolate flavor. Don’t leave it out. You can use natural unsweetened or dutched cocoa. Espresso powder gives the brownies their mocha flavor- I use about 2 teaspoons total in the brownie batter. Cheers to that!

Notice how there is no leavening agent in these brownies? I do not add baking powder or soda to my brownies because I prefer them as dense (not airy!) as possible.

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on sallysbakingaddiction.com

And, finally. The eggs. Eggs are crucial to making the very best brownies. I’ve told you once, I’ve told you a million times… eggs do hundreds of things in baking. From binding, to adding richness, to tenderizing, to providing structure and lift. My homemade brownie recipes uses 3 large high quality Eggland’s Best eggs, which give the brownies a tight crumb, rich flavor, and the ultimate fudge-like texture.

Think a chocolate truffle meets chocolate fudge.

That’s the texture of the homemade brownie layer.

Not all eggs are created the same– and my preferred choice has always been Eggland’s Best because I find they create the richest baked goods.

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on sallysbakingaddiction.com

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on sallysbakingaddiction.com

The cheesecake layer! Super simple here: just cream cheese, sugar, 1 Eggland’s Best egg, and vanilla extract. I also add a fun secret ingredient: white chocolate chips. The white chocolate chips melt in the cheesecake layer as the brownies bake. And it tastes absolutely divine. They give the layer that little something extra. I added them at the last minute and, as it turns out, it was the best brownie decision ever.

The cheesecake layer is spread between two layers of brownies. So, you’ll spread half of the brownie batter into the pan, followed by the cheesecake, then the remaining brownie batter. Halving the brownie batter for the layers doesn’t have to be exact. It’s ok if there isn’t enough batter for the top layer– do your best spreading it around on top of the cheesecake layer. It’ll taste good no matter how you layer it.

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on sallysbakingaddiction.com

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on sallysbakingaddiction.com

A sprinkle of mini chocolate chips on top of everything seals the deal: the amount of chocolate in these brownies is OUT OF CONTROL.

Moist, rich, and fudgy with coffee flavor and an absurd amount of chocolate– these mocha cheesecake brownies are the QUEEN of dessert.

Warning: may ruin your diet.

Mocha Cheesecake Brownies

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

Ingredients:

  • 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

Directions:

  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. 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.
  4. Make the cheesecake batter: 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Make ahead tip: Store brownies in an airtight container at room temperature for 1 day or in the refrigerator for up to 1 week. For longer storage, freeze the brownies for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Recipe Notes:

You can leave the espresso powder out to make regular cheesecake brownies. If you can't find espresso powder, use 1 heaping Tablespoon of instant coffee (not ground coffee).

Adapted from chewy fudgy homemade brownies.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Try my Nutella Swirl Cheesecake Bars next. You are welcome.

Nutella Swirl Cheesecake BarsMocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on sallysbakingaddiction.com

97 Comments

All Comments

  1. Wait, are you saying that brownies at 8 AM is not a thing? Because it’s really a thing for me. I take my morning brownie VERY seriously.
    And this is a serious brownie! Love the double punch of chocolate AND cocoa powder. And coffee means it’s for breakfast, so yay!

  2. “The motherload of all desserts.” – I so agree with you, these brownies look like to die for. I’m not much of a sweets person, but when I eat sweet… I prefer something like this.

  3. Gosh, Sally, it’s so hard to decide this time of year what to make, and you provide SO MANY AWESOME choices 😀 I have three events to bake for coming up, and I’m all overwhelmed with all the fabulous things I want to make, and I just added this to the list 😉 They are beautiful, and, well, cheesecake 🙂

    1. I’m overwhelmed myself!! What to make for my upcoming events and the actual week of Christmas. You HAVE to try these though Caley. They’re a must.

  4. YUM!! Making these tonight! I don’t know if our small town grocery has espresso powder…? Think I could sub instant coffee if I absolutely have to? Hope your Thanksgiving was a good one. My daughter loved her signed candy book 😉

  5. Sally,

    a quick question…what if I wanted just a little more of a cake-like texture to these? Would I just add a little more flour & some baking powder?

    Just curious, thanks.

  6. Sally, will this recipe work if I leave out the white chocolate chips? I’m not a big white chocolate fan but love the cheesecake layer in these!

  7. This remind me of another Christmas recipe I sometimes make around this time of year: my mocha cheesecake bars. These are kind of like those, but instead of being a simple cheesecake bar, they sandwich the cheesecake in between the mocha layer!  I have to try these 🙂 

  8. It started with your peppermint truffles…. I made them with innocent intentions Sunday night, and stored them in the freezer. Then Monday was stressful. Now it’s Friday morning and when I opened my freezer somehow TWELVE different varieties of cookies got in there, sealed and ready. Including your: chocolate crinkles, gingerbread men (get out. can’t stop), raspberry thumbprints, and sugar cookie cutouts. Then cocoa fruit balls, peanut blossoms, and white chocolate pistachio fudge from the book.

    And here I am like “hmmm. I think 15 is a much better number of cookie varieties than 12….”

    So…. THANKS. 😀

  9. Hi!! Last year I made your Lemon Blueberry Cheesecake Bars for my office dessert bake-off. I came in second place out of 34 participants! This year, I am going for THE WIN.

    Sooo QUESTION: is the coffee flavor strong in this recipe? If I were to leave it out, would it really alter the awesomeness? How about if I did half the amount? For my non-coffee drinkers co-workers, I worry the flavor might be too strong for them. Let me know your thoughts! THANK YOU! Give Judge a snug for me. 🙂

    1. Abbi, you can leave out the espresso powder. If you halve the amount (so, 1 teaspoon)– the flavor won’t be strong AT ALL. In fact, it will only accentuate the chocolate flavor. So, I at least suggest 1 teaspoon!

  10. Sooo indulgent!!! I love the look of these!!
    I’m on school holidays right now and am currently writing up my list of things to bake.
    I think it’s both a good and bad thing I’ve now got so much time on my hands…

  11. Oh my gosh, Sally!! I’m in love. These look SO decadent <3 Anyone who doesn't love cheesecake+brownies must be crazy 😛 Also, your photos are so beautiful.

    1. It’s a known Pinterest issue with many websites and blogs– currently working on it. Hopefully Pinterest will get back to me ASAP!

  12. Hi Sally, 
    I don’t know if anyone else has had this problem but recently Pinterest seems to be blocking all of my Pins of your recipes. When  try to open them I get a message saying that the link was blocked due to the possibility of spam. I can still access your recipes through your blog but that’s much less convenient. I was wondering if this has come up for anyone else and, if so, how they’ve gotten around it.

    Thanks! Michele

  13. Hi Sally! These look SO delicious! So many good flavors going on. Have you ever baked with raw cacao? I have a ton of it and am wondering if it can be used in the place of cocoa powder / dutch-process cocoa powder (I know there’s a difference). Thanks for your great recipes during your busy schedule!

    1. Holly, I don’t typically bake with raw cacao. You can use it in this brownie recipe, though. With only 2 Tbsp– it will be just perfect in this brownie recipe!

  14. Well, I made brownies last night, half was just choco chip, the other half p.b. choco chip. However, my 16 yo is craving cheesecake, soooo I may have to make him a batch of these. And technically brownies are cookies, cause in the B.C. cookbook she has brownies listed under cookies.. bar cookies. Hehe

  15. Hi Sally!

    I was wondering – when you put the cheesecake brownies in the fridge so that it becomes firm before cutting, do you cover it with plastic wrap or something?

    Thank you!

  16. So I had to tinker with this recipe a bit and not because I wanted to. That oh so expensive baking chocolate I bought mysteriously disappeared. I checked all the favorite hiding spots of my four year old but alas no baking chocolate so I made this with half German baking chocolate/ a quarter chocolate chips and a quarter extra dark chocolate. I know I know but I just used What I had on hand because I was desperate to try these. Even with all the tinkering these were heavenly. I’ve hid them from everyone in the house. No joke. Mommy has secret hiding spots too

  17. I don’t know what i have done wrong.  I used foil. and Have baked this for at LEAST a hour. The chocolate is runny. It sticks to the foil. nothing is turning out right.  It will have to go in the trash.  Just didn’t work as planned

  18. Hi Sally!

    I made these last night and they were AMAZING!! I’d like to make them again for a party this weekend, can they be doubled and put in a 13×9 or should I make two separate batches? 

    1. Sarah, I would make two batches of batter. This way, you are working with less batter and the risk of overmixing (don’t want that!) is lower.

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