Mocha Cheesecake Brownie Bars
Source of Recipe
The Pastry Shop
List of Ingredients
1/4 cup unsalted butter
2 (1 ounce) squares semisweet chocolate, chopped
1/3 cup all-purpose flour
1/3 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 pinch salt
1/3 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
2/3 cup white sugar
1 egg
1 egg yolk
1/4 cup sour cream
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1/3 cup mini semi-sweet chocolate chips
1 1/2 tablespoons instant coffee powder
1/3 cup confectioners' sugar
1 cup sour cream
Recipe
1 First make the brownie crust. Begin by melting butter in medium saucepan over low heat. Add 2 ounces chopped chocolate to the butter; stir until chocolate melts, and remove from heat. Whisk in 1/3 cup flour, 1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and pinch of salt. Spread batter in thin layer on bottom of greased and floured 8 x 8 x 2 inch pan.
2 Bake at 350 degrees F (175 degrees C) until tester toothpick inserted into center comes out with only moist crumbs attached, about 10 minutes. Cool.
3 Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.
4 Beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and the coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie crust.
5 Reduce oven temperature to 325 degrees F (165 degrees C). Bake about 35 minutes, or until filling puffs slightly around the edges and center is set. Cool completely on rack. Cover pan with foil, and chill overnight.
6 Now make the topping. In a small saucepan, stir 1 cup sour cream and confectioners' sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut dessert into 24 bars. Serve cold.
Makes 2 dozen
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