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Easy Mocha Brownie with Peppermint Cheesecake Swirl
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Mocha Brownies with Peppermint Cheesecake Swirl

Ingredients

  • 185 g of butter
  • ¼ cup 40g of cocoa
  • 1 cup 220g of caster sugar
  • 1 cup 150g of plain flour
  • 2 eggs
  • 1 tablespoon of Gloria Jean's Ground Coffee - Sereno Blend
  • 250 g of cream cheese - softened
  • 2 eggs
  • 4 ½ tablespoons of caster sugar
  • 1 teaspoon of peppermint essence

Instructions

  • Line 18 x 28cm slice tin with baking paper and pre-heat your oven to 160 degrees celsius.
  • Place the butter into a microwave safe bowl and cook in 30 second spurts until melted.
  • Add the butter, cocoa, 1 cup of caster sugar, two eggs, coffee and flour to a large bowl and whisk to combine. Pour the mixture into your prepared tin and use a spoon to cover the base. Set aside until needed.
  • Into a food processor (or stand mixer with a whisk attachment) place the cream cheese, caster sugar, peppermint essence and the remaining two eggs into the bowl and mix until smooth.
  • Pour the peppermint cheesecake mixture over the top of the brownie mixture and use a butter knife to swirl to create a ‘marble’ effect.
  • Place the tin into the oven and cook for 40 - 45 minutes or until set.
  • Carefully remove the tin from the oven and let it cool completely in the tin before cutting into pieces.