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Peanut Butter Mocha Cheesecake Brownies
by Ashley Walterhouse
1661
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59
1661
Title:
Peanut Butter Mocha Cheesecake Brownies

Author:
Ashley Walterhouse

Description:

Creamy, sweet and totally decadent, these Peanut Butter Mocha Cheesecake Brownies are a must.

Brownies

Ingredients

1/2 cup (1 stick) unsalted butter

8 oz quality dark chocolate

1 cup granulated sugar

3 large eggs

1 tbsp Kohana cold brew concentrate

1/4 tsp salt

2 tsp instant espresso powder

3/4 cup all-purpose flour

Cream cheese layer

Ingredients

8oz cream cheese, softened

1/3 cup creamy peanut butter

1/3 cup granulated sugar

1 large egg yolk

2 tbsp Kohana cold brew concentrate

Directions

Preheat oven to 350F. Grease a 9x9 or 8x8 baking pan (or line with parchment), set aside.

In a medium sauce pan over medium heat melt together butter and chocolate. Stir frequently until fully melted and combined. Remove from heat to cool for 10-15 minutes (you can transfer to fridge for 5-10 minutes to speed up process). Once the chocolate butter mixture has cooled, add in the 1 cup of granulated sugar, stirring until dissolved. Add in eggs, whisking in one at a time until smooth. Stir in cold brew concentrate. Next gently fold in salt, espresso powder and flour until combined. Set sauce pan aside while you make your cream cheese layer.

In a medium bowl using electric mixer, beat together softened cream cheese until fluffy. Add in peanut butter and beat again. Next add in the 1/3 cup sugar, egg yolk, and cold brew concentrate, beating again until fully combined. Transfer brownie batter to prepared baking pan, reserving 1/3 cup of batter.

Next drop in spoonfuls of the peanut butter cream cheese mixture on top of the brownie batter. Cover with the remaining brownie batter, then use butter knife to gently create swirls, moving the knife in a zigzag motion. Bake brownies for 25-35 minutes, until inserted toothpick into center of pan comes out with little to no crumbs. If brownies start to crack after 25 minutes but middle is not done, cover pan with foil and bake for another 5-10 minutes. Once brownies have finished baking, allow to cool in pan at room temperature for one hour, before transferring to fridge to cool for an additional 2-4 hours.

Gently remove brownies from pan once chilled, placing on cutting mat. Use large sharp knife to cut the brownies into 16 squares. Brownies will be deliciously fudgy since they've chilled. Enjoy with your favorite cold brew!

Description:

Creamy, sweet and totally decadent, these Peanut Butter Mocha Cheesecake Brownies are a must.

Brownies

Ingredients

1/2 cup (1 stick) unsalted butter

8 oz quality dark chocolate

1 cup granulated sugar

3 large eggs

1 tbsp Kohana cold brew concentrate

1/4 tsp salt

2 tsp instant espresso powder

3/4 cup all-purpose flour

Cream cheese layer

Ingredients

8oz cream cheese, softened

1/3 cup creamy peanut butter

1/3 cup granulated sugar

1 large egg yolk

2 tbsp Kohana cold brew concentrate

Directions

Preheat oven to 350F. Grease a 9x9 or 8x8 baking pan (or line with parchment), set aside.

In a medium sauce pan over medium heat melt together butter and chocolate. Stir frequently until fully melted and combined. Remove from heat to cool for 10-15 minutes (you can transfer to fridge for 5-10 minutes to speed up process). Once the chocolate butter mixture has cooled, add in the 1 cup of granulated sugar, stirring until dissolved. Add in eggs, whisking in one at a time until smooth. Stir in cold brew concentrate. Next gently fold in salt, espresso powder and flour until combined. Set sauce pan aside while you make your cream cheese layer.

In a medium bowl using electric mixer, beat together softened cream cheese until fluffy. Add in peanut butter and beat again. Next add in the 1/3 cup sugar, egg yolk, and cold brew concentrate, beating again until fully combined. Transfer brownie batter to prepared baking pan, reserving 1/3 cup of batter.

Next drop in spoonfuls of the peanut butter cream cheese mixture on top of the brownie batter. Cover with the remaining brownie batter, then use butter knife to gently create swirls, moving the knife in a zigzag motion. Bake brownies for 25-35 minutes, until inserted toothpick into center of pan comes out with little to no crumbs. If brownies start to crack after 25 minutes but middle is not done, cover pan with foil and bake for another 5-10 minutes. Once brownies have finished baking, allow to cool in pan at room temperature for one hour, before transferring to fridge to cool for an additional 2-4 hours.

Gently remove brownies from pan once chilled, placing on cutting mat. Use large sharp knife to cut the brownies into 16 squares. Brownies will be deliciously fudgy since they've chilled. Enjoy with your favorite cold brew!