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Mocha Cream Cheese Brownies

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“From Emily Luchetti's The Fearless Baker”

Ingredients Nutrition


  1. Preheat the oven to 350°F Grease the bottom and sides of a 9 x 9-inch square baking pan with nonstick cooking spray or butter.
  2. Chocolate layer: Melt the chocolate and butter in the top half of a double boiler. Stir and scrape the side of the saucepan occasionally with a rubber spatula until the chocolate is smooth and evenly melted. Set aside and let cool to room temperature.
  3. In a medium bowl, whisk the sugar and eggs until smooth. Stir in the melted chocolate, then the flour and salt and mix until well blended. Turn the batter into the prepared pan and spread evenly with the spatula.
  4. Coffee-Cream Cheese Layer: In another bowl, mix the cream cheese with the sugar until smooth. Add the eggs and stir until combined. Scrape down the side of the bowl with the rubber spatula. Stir in the instant coffee and vanilla until everything is well blended.
  5. Using a rubber spatula, spread the cream cheese mixture on top of the chocolate layer, then run a table knife through the cream cheese to swirl it into large white ribbons throughout the brown batter.
  6. Bake, until a toothpick inserted into the center of the brownie comes out.
  7. clean, 30 to 35 minutes.
  8. Let cool to room temperature, then cut into 16 (2-inch) squares.

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