Hot Mocha Brownies with Coffee Cheesecake Swirl and Kahlua

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If you don’t like warm, melt in the mouth fudgy brownies with an intense mocha flavour, swirled with coffee cheesecake and a hint of salt and drizzled with Kahlua, then look away now! Hot Mocha Brownies with Coffee Cheesecake Swirl and Kahlua is a perfect celebration dessert and an ideal option for Christmas or Thanksgiving festivities.

This dessert is very rich so serve it sparingly. It feeds up to 16 people, can all be prepared in advance – simply cook it 30 minutes before you want to eat it, scoop over some ice cream, drizzle with Kahlua, and sit back and listen to everybody swoon! If you prefer not to add the Kahlua, simply serve with ice cream – it will still be incredibly delicious.

These soft and gooey brownies keep well for up to 5 days and can be enjoyed as they are with a cup of tea or re-warmed and served for dessert. Either way, they are indulgent, bursting with flavour and mouthwateringly, lip-smackingly delicious!

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How to make Hot Mocha Brownies with Coffee Cheesecake Swirl and Kahlua

This recipe is adapted from my Daffodil Brownies – Core Recipe. For further brownie ideas and inspiration, see here.

Collect all your ingredients together and line the baking tin:

In order to guarantee soft and fudgy brownies, it is important to use the correct size tin – in this case it is either a 20cm/8inch square tin or a 23cm round cast iron pan or baking dish. If your tin is larger the depth of your cake batter will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake batter will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang. Cut out the corners of the paper so it will fit easily into the tin
2. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.
3. Alternatively, use a greased and lined 23cm round cast iron pan or baking dish.

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Brownie ingredients –

• unsalted butter, in cubes
• dark chocolate, 70% cocoa solids, broken into pieces
• soft brown sugar
• caster sugar
• eggs
• fine salt
• plain/all-purpose flour, sieved
• cocoa, sieved
• instant coffee powder, sieved (See Recipe Notes)
• chopped chocolate (optional)

Coffee Cheesecake ingredients –

• instant coffee powder, sieved if granules (See Recipe Notes)
• full-fat cream cheese
• sour cream
• icing sugar
• egg
• fine salt

To serve:

• vanilla ice cream
• Kahlua – optional

How to make this incredible dessert:

First make the brownie mix:

1. Chop the butter into squares and place in a microwave safe bowl with the chopped chocolate. Melt in a microwave or a bain marie or and mix until smooth. (See Recipe Notes for details.)
2. Meanwhile put the sugars, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.
3. Pour the chocolate and butter into the eggs and sugar, whilst whisking, and mix thoroughly with the electric whisk until smooth and glossy.
4. Put a sieve over the bowl and add the flour, cocoa and coffee.
5. Sift directly over the cake batter.
6. Fold until nearly mixed in. Taste and add more coffee, if desired.
7. Add the chopped milk chocolate, if using, and fold in. Be careful not to over-mix at this stage.

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Secondly, make the coffee cheesecake, layer with brownie mix and cook:

1. For the cheesecake: put all the ingredients in a mixing bowl and stir together with a spoon – this helps avoid an icing sugar cloud in the kitchen.
2. Beat with a hand held or electric whisk until smooth.Taste and add more coffee if necessary.
3. Layer the mixes: transfer half the brownie mix to the prepared baking pan and level the surface, making sure the mixture goes right up to the edges, and into the corners, if necessary.
4. Tip the cheesecake mix over the brownie mix and gently spread evenly over the surface.
5. Use a spoon to dollop over the remaining brownie mix and then, use a knife or a skewer to swirl it into the cheesecake mix.
6. Cook: bake in the centre of the pre-heated oven for 30 – 35 minutes, depending on how squidgy you like the centre to be. (I cook mine for 35 minutes in London and 37 minutes in Switzerland.) This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen and cracked around the edges but the centre will feel quite soft. Remember it will continue to cook after you have taken it out of the oven.  
7. To serve: serve hot directly from the pan or baking dish. I like to serve mine with the ice cream on top and drizzled with Kahlua. If serving Kahlua, make a few holes in the top of the cake with a skewer or knife and drizzle over the Kahlua. If you are serving this to adults and children, you could invite the adults to drizzle the Kahlua themselves, over their dessert, once it has been served.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.