Mocha Cheesecake Brownies

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Back to today’s brownies. Look at these. They’re every bit as decadent and rich as they appear. They’re incredibly dense with a thick layer of sweet cheesecake and plenty of mocha flavor. If you love coffee, if you love chocolate, if you love brownies, if you love cheesecake, and heck! if you freakin’ love dessert- you have to try these mocha cheesecake brownies. Like, right now. (Is it 8am when you’re reading this? WHO CARES. Do it. I mean, they are flavored like coffee. Soooo yeah.)
And, finally. The eggs. Eggs are crucial to making the very best brownies. I’ve told you once, I’ve told you a million times… eggs do hundreds of things in baking. From binding, to adding richness, to tenderizing, to providing structure and lift. My homemade brownie recipes uses 3 large high quality Eggland’s Best eggs, which give the brownies a tight crumb, rich flavor, and the ultimate fudge-like texture.

Ingredients:

• 1/2 cup (115g) unsalted butter
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
• 3/4 cup (150g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
• 2 Tablespoons (11g) natural unsweetened or dutch-process cocoa powder
• 2 teaspoons espresso powder1
• 1/4 teaspoon salt
• optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)
• Cheesecake Layer
• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
• 1/4 cup (50g) granulated sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (180g) white chocolate chips
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Directions:

1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
3. ............................

for full instruction please see : sallysbakingaddiction.com

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