Mocha Cheesecake Brownie Bars Recipe - Allrecipes.com
Mocha Cheesecake Brownie Bars Recipe

Mocha Cheesecake Brownie Bars

Recipe by  

"These treats start with a brownie crust, which gets filled with a mocha cheesecake mixture and then finished off with a sour cream topping. Be sure to bake the crust and filling a day before serving the bars!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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Directions

  1. First make the brownie crust. Begin by melting butter in medium saucepan over low heat. Add 2 ounces chopped chocolate to the butter; stir until chocolate melts, and remove from heat. Whisk in 1/3 cup flour, 1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and pinch of salt. Spread batter in thin layer on bottom of greased and floured 8 x 8 x 2 inch pan.
  2. Bake at 350 degrees F (175 degrees C) until tester toothpick inserted into center comes out with only moist crumbs attached, about 10 minutes. Cool.
  3. Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.
  4. Beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and the coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie crust.
  5. Reduce oven temperature to 325 degrees F (165 degrees C). Bake about 35 minutes, or until filling puffs slightly around the edges and center is set. Cool completely on rack. Cover pan with foil, and chill overnight.
  6. Now make the topping. In a small saucepan, stir 1 cup sour cream and confectioners' sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut dessert into 24 bars. Serve cold.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2005

OMG! By far the most successful dessert i have ever tried!! id give this TEN stars. i have made it several times, and its always ALWAYS a hit. ofcourse i never make the sourcream topping, instead i melt some chocolate and drizzle it on the squares makes it look very professional. and i use a teaspoon of coffee powder instead of tbsp. ppl find it hard to believe i didnt buy them from somewhere. im never ever letting go of this recipe!

 
Most Helpful Critical Review
Jan 25, 2004

The chocolate crust is good but the sour cream topping has GOT to go. It's just not a good tast to go with the rest of the bar's ingredients. I don't know if it depends of the coffee brand used but the coffee powder did NOT dissolve in the cream. They're OK only because the chocolate saves them but I don't think I'll be keeping this recipe in my Recipe Box. Sorry :(

 
Jan 25, 2004

We found this recipe to be wonderful! Instead of using instant coffee, we used a mocha/cappuccino instant coffee mix, and it was great! We weren't sure why you needed to heat the sour cream topping mixture...the powdered sugar dissolved just fine. And, we also didn't refrigerate overnight...but it was still delicious! Thanks for a keeper recipe!!!

 
Feb 27, 2009

Very good. A little messy with that soft cream cheese on the top, but very yummy!

 
May 19, 2004

wow!!!! blow ur mind brownies!

 
Aug 23, 2010

served at meg's grad party. people like and were impressed

 
Jan 23, 2009

just make it without the topping simply AMAZING

 
Jul 10, 2007

For once, I actually followed ALL the directions, and it came out GREAT. I was going to leave the topping off, as suggested by others, but I found the coffee taste of the filing was overwhelming without the topping to temper it. I drizzled dark chocolate over the top before cutting it into bars and placing the bars in paper muffin cups. The guests at the dinner party I brought this to actually asked if they were from a bakery! One tip: I found it hard to cut up when fresh from the refrigerator, but once it had warmed up it was much easier to handle.

 

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Nutrition

  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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