Mocha Mint Cheesecake Brownies

Indulge in the ultimate dessert with these Mocha Mint Cheesecake Brownies. Decadent fudgy brownies are layered with a creamy mint cheesecake filling and finished off with a rich mocha ganache. The perfect combination of flavors for any chocolate and mint lover.

Ingredients

• For the Brownie Layer:
• - 1 cup unsalted butter
• - 2 cups granulated sugar
• - 4 large eggs
• - 1 teaspoon vanilla extract
• - 1/2 cup cocoa powder
• - 1/4 teaspoon salt
• - 1 cup all-purpose flour
• For the Cheesecake Layer:
• - 8 ounces cream cheese, softened
• - 1/2 cup granulated sugar
• - 1/4 cup sour cream
• - 1 egg
• - 1/2 teaspoon peppermint extract
• - Green food coloring (optional)
• For the Mocha Ganache:
• - 1/2 cup heavy cream
• - 1/2 cup semi-sweet chocolate chips
• - 1 tablespoon instant coffee granules
• - 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a microwave-safe bowl, melt the butter. Add granulated sugar and stir until well combined.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together cocoa powder, salt, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the brownie batter into the prepared pan and spread it evenly.
6. In another bowl, beat cream cheese and granulated sugar until smooth and creamy. Add sour cream, egg, peppermint extract, and green food coloring (if using). Mix until well combined.
7. Gently pour the cheesecake mixture over the brownie layer and spread it evenly.
8. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let cool completely in the pan on a wire rack.
10. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add chocolate chips, instant coffee granules, and vanilla extract. Stir until the chocolate is melted and the ganache is smooth.
11. Pour the mocha ganache over the cooled brownies, spreading it evenly.
12. Refrigerate for at least 2 hours, or until the ganache is set.
13. Lift the brownies out of the pan using the parchment paper overhang. Slice into squares and serve chilled.
14. Enjoy your delicious Mocha Mint Cheesecake Brownies!

Interesting Facts