mmmm…..brownies how i love the…..
brownies are my favourite easy dessert, eat them plain or warm them up and serve them with ice cream. however you like them they are always delicious and there is so many variations!! today i’m sharing my current fav coffee cheesecake swirl brownies
these brownies are rich and chocolatey and the cheesecake packs a huge coffee hit. they are really bold flavours that are a match made in heaven. don’t be concerned about how much coffee is in the cheesecake the brownie is rich and the cheesecake really needs to be bold to balance it out.
when making these pour 3/4 of your brownie mix into the pan and spread it out then gently our the cheesecake over the top and dollop the remaining brownie mix on top ^^ then take a butter knife and swirl the mix together.
i adore the classic mocha flavours in these brownies. what is your favourite brownie? do you like plan or with extra flavours? do you prefer fudgy or cakey? i think both can be great, but i definitely prefer fudgy.
writing this has me wishing i still had some left! we demolished these so quickly, like the whole tray in 3 days. i can’t be trusted with brownies in the house. and as much as i don’t normally like brownies right out of the fridge these, oh my…. these were IN-CRED-IBLE!!!
if you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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coffee cheesecake swirl brownies
- 125 grams butter
- 120 grams milk chocolate
- 120 grams dark chocolate
- 1/2 cup castor sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/4 cup sour cream
- 3/4 up plain flour
- 2 tablespoons dutch cocoa
- 250 grams cream cheese, softened
- 1 tablepoon instant coffee
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla extract
preheat the oven to 180 degrees. Grease and line a 8 inch tray, leave a hang over of baking paper on 2 sides to allow you to easily lift the brownies out once they are cooked.
place the butter, milk & dark chocolate in a medium saucepan over medium low eat and stir frequently until melted and smooth. Pour into a large bowl and set aside for 10 minutes to cool.
Add the sugars and mix well. the add the vanilla and the eggs one at a time mixing well between additions.
add the sour cream and mix well to combine. then sift in the flour and cocoa and mix until combined and ensure there are no lumps.
pour 3/4 of the mix into your prepared pan. set aside while you prepare the cheesecake mix.
mix the coffee and 1/4 cup of boiling water together. place the cream cheese, coffee mix and sugar in a large bowl and beat with electric beaters until smooth.
add the egg and vanilla and mix until well combined. gently pour the cheesecake mix over the brownie.
add scoops of the remaining brownie on top of the cheesecake, then swirl together with a butter knife.
place into your preheated oven for 35-45 minutes. check it after 35 minutes, it's done when a skewer comes out with just a few crumbs on it.
allow the brownie to cool completely before removing from the tray and slicing. serve as is or with ice cream, enjoy!