Do not make these! If you do, you won’t be able to stop eating them until you are sick! We actually do stop sometimes, so go ahead and take a chance. We usually only make these to share at gatherings, but on rare occasions I have made them just for our family. Tyana and Grant absolutely love these, but Austin does not eat cheesecake of any kind. I don’t know how it happened that I have one offspring that won’t eat cheesecake, but somehow it is true. I guess that is all the better for him anyway.
The original recipe comes from a wonderful book, Maxwell House Coffee Drinks and Desserts Cookbook. I have changed it slightly and added a chocolate glaze. The original name is coffee cup triangles because it has piped chocolate coffee cup shapes on each triangle. I have never done that and feel it needs more chocolate on top anyway.
COFFEE CHEESECAKE BROWNIE BARS
Brownie Bottom:
- 4 large eggs
- 2 tablespoons instant coffee
- 3/4 cup (1 1/2 sticks) butter
- 4 ounces unsweetened chocolate
- 2 cups granulated sugar
- 1 cup all-purpose flour
Cheesecake Topping:
- 3 large eggs
- 2 tablespoons instant coffee
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 or 2 tablespoons coffee liqueur, optional
Chocolate Glaze
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped small
- 1 tablespoon coffee liqueur
Prepare the brownie bottom:
Heat the oven to 350° F. Line a 9×13-inch baking pan with parchment paper or foil; lightly butter the liner.
Stir the eggs and instant coffee in a small bowl until well blended; set aside.
Melt the butter and chocolate together. Either do this in a small saucepan on the stove top on low heat or microwave in a large microwaveable bowl on half power for a minute or until the butter is melted. Stir until chocolate is completely melted. Be careful to not overheat the chocolate. It will melt further as you stir it.
Stir the sugar into the chocolate mixture until well blended. Mix in the egg mixture. Stir in the flour until well blended. Spread the batter in the prepared pan.
Prepare the cheesecake topping:
Stir the eggs and instant coffee in a small bowl until well blended; set aside.
Beat the cream cheese, sugar, and vanilla in a large bowl with an electric mixer set on high speed until well blended. Add the egg mixture and mix on low speed until blended. Beat in the sour cream and optional liqueur. Spoon the mixture evenly over the brownie bottom.
Bake for 40 to 45 minutes or until the center is almost set but still jiggly. Run a knife or a spatula around the edges of the pan to loosen the brownies from the sides. Cool completely on a wire rack.
Refrigerate for 4 hours or overnight.
Make the chocolate glaze:
Heat the cream just to the point of boiling and pour over chocolate. Stir until completely melted and smooth. OR, microwave cream and chocolate together in a large microwaveable bowl at half power for a minute or so. Stir until completely melted and smooth.
Let cool slightly, then spread over chilled cheesecake. Refrigerate until chocolate is set, an hour or so.
Cut into squares or triangles.
Makes 24 servings.