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    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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