Hot Mocha Brownies with Coffee Cheesecake Swirl and Kahlua
If you don’t like warm, melt in the mouth fudgy brownies with an intense mocha flavour, swirled with coffee cheesecake and a hint of salt and drizzled with Kahlua, then look away now! Hot Mocha Brownies with Coffee Cheesecake Swirl and Kahlua is a perfect celebration dessert and an ideal option for Christmas or Thanksgiving festivities.
This dessert is very rich so serve it sparingly. It feeds up to 16 people, can all be prepared in advance – simply cook it 30 minutes before you want to eat it, scoop over some ice cream, drizzle with Kahlua, and sit back and listen to everybody swoon! If you prefer not to add the Kahlua, simply serve with ice cream – it will still be incredibly delicious.
These soft and gooey brownies keep well for up to 5 days and can be enjoyed as they are with a cup of tea or re-warmed and served for dessert. Either way, they are indulgent, bursting with flavour and mouthwateringly, lip-smackingly delicious!
How to make Hot Mocha Brownies with Coffee Cheesecake Swirl and Kahlua
This recipe is adapted from my Daffodil Brownies – Core Recipe. For further brownie ideas and inspiration, see here.
Collect all your ingredients together and line the baking tin:
In order to guarantee soft and fudgy brownies, it is important to use the correct size tin – in this case it is either a 20cm/8inch square tin or a 23cm round cast iron pan or baking dish. If your tin is larger the depth of your cake batter will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake batter will be deeper and cook more slowly.
- Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang. Cut out the corners of the paper so it will fit easily into the tin
- Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.
- Alternatively, use a greased and lined 23cm round cast iron pan or baking dish.
1 Measure paper, cut out corners. 2 Fold, corner to corner, and slot inside the tin 3 Greased and lined round pan/dish
Brownie ingredients –
- unsalted butter, in cubes
- dark chocolate, 70% cocoa solids, broken into pieces
- soft brown sugar
- caster sugar
- eggs
- fine salt
- plain/all-purpose flour, sieved
- cocoa, sieved
- instant coffee powder, sieved (See Recipe Notes)
- chopped chocolate (optional)
Coffee Cheesecake ingredients –
- instant coffee powder, sieved if granules (See Recipe Notes)
- full-fat cream cheese
- sour cream
- icing sugar
- egg
- fine salt
To serve:
- vanilla ice cream
- Kahlua – optional
How to make this incredible dessert:
First make the brownie mix:
- Chop the butter into squares and place in a microwave safe bowl with the chopped chocolate. Melt in a microwave or a bain marie or and mix until smooth. (See Recipe Notes for details.)
- Meanwhile put the sugars, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.
- Pour the chocolate and butter into the eggs and sugar, whilst whisking, and mix thoroughly with the electric whisk until smooth and glossy.
- Put a sieve over the bowl and add the flour, cocoa and coffee.
- Sift directly over the cake batter.
- Fold until nearly mixed in. Taste and add more coffee, if desired.
- Add the chopped milk chocolate, if using, and fold in. Be careful not to over-mix at this stage.
Brownie Ingredients 1 Melt chocolate and butter, mix until smooth 2 Whisk sugars, eggs and salt until thick and creamy. 3 Pour chocolate mix into eggs and sugar, whilst whisking…. …..whisk until smooth and glossy. 4 Put sieve over bowl, add flour, cocoa & coffee 5 Sift directly over batter. 6 Fold until nearly mixed, add chocolate chunks …. … and fold in
Secondly, make the coffee cheesecake, layer with brownie mix and cook:
- For the cheesecake: put all the ingredients in a mixing bowl and stir together with a spoon – this helps avoid an icing sugar cloud in the kitchen.
- Beat with a hand held or electric whisk until smooth.Taste and add more coffee if necessary.
- Layer the mixes: transfer half the brownie mix to the prepared baking pan and level the surface, making sure the mixture goes right up to the edges, and into the corners, if necessary.
- Tip the cheesecake mix over the brownie mix and gently spread evenly over the surface.
- Use a spoon to dollop over the remaining brownie mix and then, use a knife or a skewer to swirl it into the cheesecake mix.
- Cook: bake in the centre of the pre-heated oven for 30 – 35 minutes, depending on how squidgy you like the centre to be. (I cook mine for 35 minutes in London and 37 minutes in Switzerland.) This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen and cracked around the edges but the centre will feel quite soft. Remember it will continue to cook after you have taken it out of the oven.
- To serve: serve hot directly from the pan or baking dish. I like to serve mine with the ice cream on top and drizzled with Kahlua. If serving Kahlua, make a few holes in the top of the cake with a skewer or knife and drizzle over the Kahlua. If you are serving this to adults and children, you could invite the adults to drizzle the Kahlua themselves, over their dessert, once it has been served.
1 Cheesecake ingredients 2 Beat to mix 3 Transfer half to baking pan and level surface. 4 Tip cheesecake over brownie mix and gently spread evenly. 5 Dollop over brownie mix… … swirl together 6 Bake 7 Serve with ice cream … …. and Kahlua
Made this recipe?
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Hot Mocha Brownies with Coffee Cheesecake Swirl and Kahlua
Hot Mocha Brownies with Coffee Cheesecake Swirl and Kahlua is a perfect celebration dessert and an ideal option for Christmas or Thanksgiving festivities.
Serves up to 16
Ingredients
Brownie Ingredients –
- 200g unsalted butter, in cubes
- 200g dark chocolate, 70% cocoa solids, broken into pieces
- 150g soft brown sugar
- 50g caster sugar
- 3 eggs
- ¼ teaspoon fine salt
- 100g plain/all-purpose flour, sieved
- 25g unsweetened cocoa, sieved
- 4 – 6 teaspoons instant coffee powder, sieved
- 200g chopped milk chocolate (optional)
Coffee Cheesecake Ingredients –
- 2 – 3 teaspoons instant coffee powder (sieve if using granules.)
- 250g full-fat cream cheese
- 50g sour cream
- 75g icing sugar
- 1 egg
- ⅛ teaspoon fine salt
To serve –
- vanilla ice cream
- Kahlua – optional
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to fan oven 160°C /180°C/350°F/Gas 4
-
First make the brownie mix: chop the butter into squares and place in a microwave safe bowl with the chopped chocolate. Melt in a microwave or a bain marie or and mix until smooth. (See Recipe Notes for details.)
-
Meanwhile put the sugars, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.
-
Pour the chocolate and butter into the eggs and sugar, whilst whisking, and mix thoroughly with the electric whisk until smooth and glossy.
-
Put a sieve over the bowl and add the flour, cocoa and coffee. Sift directly over the cake batter.
-
Fold until nearly mixed in. Taste and add more coffee, if desired.
-
Add the chopped milk chocolate (if using) and fold in. Be careful not to over-mix at this stage.
-
Secondly, make the coffee cheesecake: put all the ingredients in a mixing bowl and stir together with a spoon – this helps avoid an icing sugar cloud in the kitchen.
-
Beat with a hand held or electric whisk until smooth.Taste and add more coffee if necessary.
-
Layer the mixes: transfer half the brownie mix to the prepared baking pan and level the surface, making sure the mixture goes right up to the edges, and into the corners, if necessary.
-
Tip the cheesecake mix over the brownie mix and gently spread evenly over the surface.
-
Use a spoon to dollop over the remaining brownie mix and then, use a knife or a skewer to swirl it into the cheesecake mix.
-
Cook: bake in the centre of the pre-heated oven for 30 – 35 minutes, depending on how squidgy you like the centre to be. (I cook mine for 35 minutes in London and 37 minutes in Switzerland.) This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen and cracked around the edges but the centre will feel quite soft. Remember it will continue to cook after you have taken it out of the oven.
-
To serve: serve hot directly from the pan or baking dish. I like to serve mine with the ice cream on top and drizzled with Kahlua. If serving Kahlua, make a few holes in the top of the cake with a skewer or knife and drizzle over the Kahlua. If you are serving this to adults and children, you could invite the adults to drizzle the Kahlua themselves, over their dessert, once it has been served.
Recipe Notes
Equipment
- Electric whisk and mixing bowl
- Kitchen scales and measuring spoons
- 23cm round baking pan or 20cm/8inch square baking tin lined with baking parchment
Brownie Layer –
- Large microwave safe jug or heatproof bowl
- Mixing bowl and electric whisk
- Sieve
Cheesecake Layer –
- mixing bowl and electric whisk
Coffee
I use the maximum suggested, which we love. This has quite a strong coffee flavour; I suggest starting with the lower amount, taste and add more, according to your own personal taste.
Be very careful melting the chocolate. Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. When this happens, there is no way to resolve it I’m afraid!
Microwave: I give the chocolate and butter a minute in the microwave, take it out and stir it well, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 – 15 second bursts.
Bain Marie: if you do not have a microwave, put the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate and butter are very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.
More from my site
- Coffee Blondies with Brown Butter, Chunks of Milk Chocolate and a Coffee Glaze
- Espresso Martini Trifle
- Black Cherry and Almond Brownies – Gluten-free
- Cheesecake Chocolate Brownies
- Roast Hazelnut and Dark Chocolate Brownies with Milk Chocolate Chunks (Gluten-free)
- Chocolate Chunk Peanut Butter Brownies with Salted Peanuts