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My review
Mocha Cheesecake Brownie Bars
Stephanie
"These treats start with a brownie crust, which gets filled with a mocha cheesecake mixture and then finished off with a sour cream topping. Be sure to bake the crust and filling a day before serving the bars!"
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Ingredients
servings 165Original recipe yields 24 servings (2 dozen)
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Directions
{{model.addEditText}} Print- 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.
- 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.
- Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
9/3/2005
OMG! By far the most successful dessert i have ever tried!! id give this TEN stars. i have made it several times, and its always ALWAYS a hit. ofcourse i never make the sourcream topping, inste...
Most helpful critical review
2/16/2001
The chocolate crust is good but the sour cream topping has GOT to go. It's just not a good tast to go with the rest of the bar's ingredients. I don't know if it depends of the coffee brand used ...
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9/3/2005
OMG! By far the most successful dessert i have ever tried!! id give this TEN stars. i have made it several times, and its always ALWAYS a hit. ofcourse i never make the sourcream topping, inste...
2/16/2001
The chocolate crust is good but the sour cream topping has GOT to go. It's just not a good tast to go with the rest of the bar's ingredients. I don't know if it depends of the coffee brand used ...
1/26/2003
We found this recipe to be wonderful! Instead of using instant coffee, we used a mocha/cappuccino instant coffee mix, and it was great! We weren't sure why you needed to heat the sour cream to...
2/27/2009
Very good. A little messy with that soft cream cheese on the top, but very yummy!
7/10/2007
For once, I actually followed ALL the directions, and it came out GREAT. I was going to leave the topping off, as suggested by others, but I found the coffee taste of the filing was overwhelmin...
3/13/2005
Wow! This was great - made it for hubby's bday and the 4 yr old loved it, too! I made it exactly as the recipe was written, except I omitted the sour cream topping and used whipped cream and c...