Description
These Mocha Swirl Brownies combine rich chocolate and coffee flavors with a creamy cream cheese swirl for a decadent dessert. The fudgy brownie base is infused with espresso powder for a subtle mocha kick, complemented by a smooth coffee-flavored cream cheese topping swirled into the batter, creating a visually stunning and delicious treat perfect for coffee and chocolate lovers.
Ingredients
For the Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon instant espresso powder (or strong instant coffee)
For the Mocha Swirl:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon instant espresso powder
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to ensure easy removal of the brownies later.
- Mix wet brownie ingredients: In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, whisking thoroughly to combine all the wet ingredients into a cohesive mixture.
- Combine dry ingredients: In a separate bowl, mix cocoa powder, all-purpose flour, salt, baking powder, and instant espresso powder. Gradually add this dry mixture to the wet ingredients, stirring gently until fully combined into a rich brownie batter.
- Pour batter into pan: Pour the prepared brownie batter evenly into the greased or lined baking pan, spreading it out smoothly to ensure even baking.
- Prepare mocha swirl: In another clean bowl, beat together the softened cream cheese, granulated sugar, egg yolk, instant espresso powder, and vanilla extract until smooth and creamy without lumps.
- Add mocha swirl to batter: Drop spoonfuls of the cream cheese mixture over the brownie batter in the pan. Use a knife or skewer to gently swirl the cream cheese into the top layer, creating a marbled mocha effect.
- Bake the brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs but not raw batter.
- Cool and serve: Allow the brownies to cool completely in the pan before slicing into 16 squares. This helps the swirl set and makes cutting easier.
Notes
- To intensify the coffee flavor, increase the espresso powder slightly in both the brownie batter and mocha swirl mixture.
- Store brownies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend of equal measure.
- Ensure cream cheese is softened to room temperature for a smooth and easy-to-swirl mocha topping.
