Mocha Mint Cheesecake Brownies

Mocha Mint Cheesecake Brownies

9

"The ultimate brownie! Prize winner at the county fair. These are awesome to eat frozen too!"
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Ingredients

servings 117 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch pan.
  2. In a large bowl, cream butter and sugar. Stir in cream cheese. Add eggs one at a time, then add the milk and mix until well blended. Sift together flour, baking powder, salt, cocoa and instant coffee powder. Stir in dry ingredients until smooth.
  3. Spread evenly into prepared baking pan and bake in preheated oven for 25 to 30 minutes.
  4. Melt chocolate chips in the microwave and spread over the top of the brownies. After the brownies are cool, cut into squares.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

These came out really yummy & moist! I used fat-free cream cheese, swiss mocha instant coffee powder (because I couldn't find the mocha mint in the store), & reduced the amount of margarine cal...

Most helpful critical review

Finding a mocha mint powder substitute is difficult, and the photo is misleading as this is not a layered brownie as shown. However, if you like mint and cake-like brownies, they do come out de...

Finding a mocha mint powder substitute is difficult, and the photo is misleading as this is not a layered brownie as shown. However, if you like mint and cake-like brownies, they do come out de...

These came out really yummy & moist! I used fat-free cream cheese, swiss mocha instant coffee powder (because I couldn't find the mocha mint in the store), & reduced the amount of margarine cal...

I bake for a living and these are a best seller. Unfortunately for me Folgers has done away with there Mocha Mint Mambo that was my main ingredient. I have yet to find a substitute. I think I ...

These brownies are excellent. The only thing I might change next time I make them, is to use a frosting instead of melted chocolate chips for the topping - I found it was too hard and didn't cut...

These were very good. Except I added my own personal flair to them. I could not find the mocha mint powder so instead I used reese's peanut butter cup baking pieces. I also used vanilla frost...

They were very moist, but weren't up to my standard for a potluck. The picture looks NOTHING like they turned out.

I usually have wonderful luck with box or homemade brownies, but these turned out awful. They were dry and tasteless. I took them to a picnic and didn't realize how bad they were before I serve...

Maybe I did something wrong, but my brownies came out dry and no mint flavor hardly at all. I did have to use Mocha mint instant coffee because I couldn't find what the recipe called for.

These did not turn out like anything remotely close to resembling a cheesecake. Fortunately the thick layer of chocolate on top gave it some sweetness. I DO NOT RECOMMEND THIS RECIPE