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- 1/2 cup unsalted butter - 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 The brownie layer brings a rich chocolate taste. The butter and sugar blend well. The cocoa gives the brownies their deep color. Adding eggs makes them fluffy. - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 2 large eggs - 1 tablespoon instant coffee granules - 1 teaspoon vanilla extract - 1/4 cup sour cream The cheesecake layer is rich and creamy. Cream cheese is the main ingredient. The instant coffee adds a nice mocha flavor. Mixing in sour cream keeps it smooth and tangy. - 1/4 cup chocolate chips (optional) - 1 tablespoon brewed coffee (optional) You can add chocolate chips for extra sweetness. Drizzling brewed coffee on top enhances the mocha taste. These toppings make the bars even more delicious and fun. First, preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan. In a saucepan, melt 1/2 cup unsalted butter over low heat. When melted, take it off the heat. Stir in 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Mix well until combined. Next, add 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Stir until just mixed. Pour this brownie mixture into the prepared pan. Spread it evenly. Bake for about 20 minutes. Let it cool slightly before adding the cheesecake layer. In a large bowl, beat 16 oz softened cream cheese with an electric mixer. Mix until it is smooth. Gradually add 1/2 cup granulated sugar. Keep mixing until combined. Now, add 2 large eggs, 1 tablespoon instant coffee granules, 1 teaspoon vanilla extract, and 1/4 cup sour cream. Mix until everything blends together and is creamy without lumps. Pour the cheesecake mixture over the cooled brownie layer. Gently spread it to cover the brownies completely. Bake in the preheated oven for 25-30 minutes. The cheesecake should be set but a bit wobbly in the center. It will firm up as it cools. After baking, take it out of the oven. If you want, sprinkle 1/4 cup chocolate chips on top. Drizzle with 1 tablespoon brewed coffee while it's still warm. Let the bars cool to room temperature. Then refrigerate for at least 4 hours or overnight before cutting into squares. To get the best brownie texture, start with melted butter. This helps create a fudgy base. Mix your sugar with the butter until smooth. Add the eggs one at a time for better blending. When adding dry ingredients, mix gently. Over-mixing can make brownies tough. Bake them just until the edges look set. A toothpick should come out with a few moist crumbs. Let them cool slightly before adding the cheesecake layer. For a creamy cheesecake, use softened cream cheese. Beat it well until it’s smooth and fluffy. Gradually add sugar to avoid lumps. Mix in the eggs one at a time. Instant coffee granules give a rich flavor, so don’t skip them! Add sour cream for extra creaminess. Pour the cheesecake over the cooled brownies carefully. Spread it evenly and avoid any air bubbles. Bake it just right so it’s slightly wobbly in the center. Cut the bars into neat squares for a tidy look. Use a sharp knife for clean edges. Plate them on a nice serving platter. Drizzle with chocolate sauce or a bit of whipped cream for fun. For a fancy touch, add chocolate shavings or a sprinkle of cocoa powder. These details make your bars look gourmet. Serve them chilled for the best taste, and watch everyone enjoy! {{image_2}} You can change the flavor of your mocha brownie cheesecake bars easily. Try adding different types of chocolate. Dark chocolate or white chocolate can give it a new twist. You can also use flavored coffee granules for a unique taste. Hazelnut or vanilla coffee adds an extra layer of flavor. For a fruity touch, consider adding some raspberry or cherry puree into the cheesecake layer. These small tweaks can make your bars stand out. If you want to swap out some ingredients, it’s simple. You can use coconut oil instead of unsalted butter for a dairy-free option. For the sugar, use coconut sugar or a sugar alternative like stevia. If you prefer a gluten-free treat, replace the all-purpose flour with almond flour or a gluten-free blend. You can also use a dairy-free cream cheese to make the whole dessert dairy-free. These substitutions keep the taste without losing the creamy texture. Making these bars gluten-free is quick. Use gluten-free flour for the brownie layer. For a dairy-free version, swap the cream cheese for a cashew-based cream or a vegan cream cheese. The sour cream can be replaced with coconut yogurt for a creamy texture. These adjustments allow everyone to enjoy the rich flavor of mocha brownie cheesecake bars. You can cater to different diets and still keep it delicious. To keep your mocha brownie cheesecake bars fresh, store them in an airtight container. Place a piece of parchment paper between layers if you stack them. This helps avoid sticking. Store them in the fridge for up to a week. The cool temperature keeps the bars creamy and delicious. You can freeze these bars for longer storage. First, let them cool completely. Cut them into squares. Wrap each square tightly in plastic wrap. Then place them in a freezer-safe bag or container. They will last for up to three months in the freezer. When ready to enjoy, thaw them in the fridge overnight. If you want to warm up your bars, remove them from the fridge. Place them on a plate and microwave for about 10-15 seconds. This makes them soft and gooey again. Avoid overheating, as this will change their texture. Enjoy the rich, creamy treat warm or chilled! Yes, you can switch up the coffee. Use strong brewed coffee or espresso. Instant coffee works well too. Choose what you enjoy most for flavor. Experiment to find your favorite mix! These bars stay fresh for about 5 days in the fridge. Keep them covered to prevent drying out. They taste even better the next day as flavors blend! Absolutely! You can make them a day or two in advance. Just store them in the fridge. They’re perfect for parties or potlucks. Let them chill for at least four hours before serving. These bars shine with whipped cream on the side. A drizzle of chocolate sauce adds a nice touch too. Fresh berries or a scoop of vanilla ice cream can balance the rich flavors. Enjoy your dessert! This blog post covered how to make Mocha Brownie Cheesecake Bars step by step. You learned about the ingredients for both the brownie and cheesecake layers. I shared tips to achieve the best texture and flavor. You can even customize these bars to fit dietary needs. As you bake, remember these bars delight everyone. Enjoy the rich flavors and fun toppings. These treats are great for sharing or special occasions. Happy baking!

Mocha Brownie Cheesecake Bars

Indulge in the ultimate treat with these Mocha Brownie Cheesecake Bars! Combining rich brownie and creamy cheesecake layers, this recipe is a coffee lover's dream. Perfect for dessert lovers, these bars are easy to make and sure to impress. Follow our step-by-step guide to create a delightful dessert that will have everyone coming back for more. Click through to discover how to whip up this delicious recipe today!
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Ingredients
  

For the Brownie Layer:

1/2 cup unsalted butter

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

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tablespoon instant coffee granules

1 teaspoon vanilla extract

1/4 cup sour cream

For the Topping:

1/4 cup chocolate chips (optional)

1 tablespoon brewed coffee (optional)

Instructions
 

Prepare the Brownie Layer: Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan. In a saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined.

    Add the cocoa powder, flour, salt, and baking powder and mix until just combined. Pour the brownie mixture into the prepared baking pan, spreading it evenly. Bake for about 20 minutes, then set aside to cool slightly.

      Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar, mixing until combined.

        Add the eggs, instant coffee granules, vanilla extract, and sour cream; mix until everything is well incorporated and creamy without lumps.

          Layer the Cheesecake: Pour the cheesecake mixture over the cooled brownie layer in the pan. Gently spread it evenly to cover the brownies completely.

            Bake the Bars: Bake in the preheated oven for 25-30 minutes, or until the cheesecake layer is set but still slightly wobbly in the center (it will firm up as it cools).

              Once baked, remove from the oven, and if desired, sprinkle the chocolate chips on top, and drizzle with brewed coffee for added flavor while it's still warm.

                Allow the bars to cool to room temperature, then refrigerate for at least 4 hours or overnight before cutting into squares.

                  Prep Time: 20 min | Total Time: 1 hr 10 min | Servings: 12 bars

                    - Presentation Tips: Cut the bars into squares and plate them on a serving platter. Drizzle with additional chocolate sauce or serve with whipped cream on the side for a decadent touch. Garnish with chocolate shavings or a sprinkle of cocoa powder for an elegant finish.