The world splits into two types of people: those who leap out of bed ready to greet the day, and those who move through the morning like zombies. I belong firmly to the second camp. The ritual that reliably drags me into wakefulness is a freshly made cup of strong coffee. That first cup transforms the fog into focus and makes everything taste a little better — including brownies.
I love coffee. It’s the perfect partner for chocolate and it elevates baked treats into something memorable. These espresso cheesecake brownies are a great example: deep, gooey chocolate with a subtle coffee edge, finished with silky cheesecake swirls and optional ribbons of caramel. They look impressive but are straightforward to make, and the combination of textures — dense brownie, creamy cheesecake and a touch of sticky caramel — creates a real crowd-pleaser.
A warning: brownies this good are dangerously easy to devour. Cut with care and share when possible. If you do keep them to yourself, at least pair them with a good espresso or a small mug of hot chocolate to complete the experience.
These brownies are intentionally rich and gooey. The cheesecake swirls are laced with salted caramel in the version shown, but both the cheesecake and the caramel are optional — the chocolate base alone is excellent. If you enjoy a hint of espresso in your chocolate bakes, these will become a favourite.
Espresso cheesecake brownies
By Lucy Parissi | Supergolden Bakes
These brownies are gooey and intensely chocolatey with a hint of coffee. The cheesecake swirls are laced with salted caramel (optional). They work well without the cheesecake too, but the creamy layer adds extra “wow.”
Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes Serves: 15
Ingredients
- 115 g unsalted butter, cubed (about 1 stick)
- 100 g milk chocolate, minimum 30% cocoa
- 125 g dark chocolate, minimum 60% cocoa
- 100 g caster sugar
- 100 g light brown sugar
- 3 large eggs
- 100 g plain flour
- 2 tbsp cocoa powder
- 1–2 tbsp espresso (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp salt
- 80 g milk chocolate chips
- 150 g full-fat cream cheese
- 80 g icing (powdered) sugar
- 2 tbsp plain flour (for the cheesecake swirl)
- 3 heaped tbsp caramel (store-bought or homemade), optional
- 1 small egg (for the cheesecake mixture)
Instructions
- Preheat the oven to 180°C (350°F). Line a deep 11 x 7 in pan with baking paper, leaving an overhang for easy removal. A 9 x 9 in square pan can also be used.
- Chop both types of chocolate into small pieces and place together with the butter in a heatproof bowl.
- Bring a small pot of water to a simmer, remove from the heat, and set the bowl on top so it warms gently without touching the water. Stir occasionally until the butter and chocolate have melted. Set aside to cool slightly.
- In a large bowl, whisk the eggs with both sugars until combined and smooth, making sure there are no lumps of brown sugar.
- Add a little of the melted chocolate mixture to the eggs and whisk gently to temper, then gradually incorporate the remaining chocolate and the vanilla extract until thoroughly mixed.
- Sift the plain flour, cocoa powder, espresso and salt into the chocolate mixture and fold together with a spatula until just combined.
- Fold in the milk chocolate chips.
- For the cheesecake swirl, beat the cream cheese with the icing sugar, 2 tablespoons of flour, the small egg and the caramel (if using) until smooth and lump-free.
- Pour the chocolate batter into the prepared pan. Spoon the cheesecake mixture across the top in three parallel lines along the length of the pan. Drag a knife across the lines from one side to the other to create attractive swirls and gently marble the two batters together.
- Bake for 30–35 minutes, up to 40 minutes if using a different pan. The brownies are done when the top is mostly set but still has a slight give. A skewer inserted into the centre should come out with a few moist crumbs attached; if it comes out with wet batter, bake for an additional 5 minutes and check again.
- When baking is complete, switch the oven off, open the door, and slide the tray partway out. Leave the brownies in the warm oven until the tray is cool enough to handle; this helps prevent cracking and sudden sinking.
- Remove the tray and transfer to a cooling rack. Allow the brownies to cool fully — about an hour — before cutting. Cooling makes them easier to slice and less likely to fall apart.
- Lift the cooled brownie slab from the pan using the paper overhang and cut into neat squares. If desired, drizzle with a little extra caramel before serving for added indulgence.
Serving tips and storage
Serve these brownies slightly warm or at room temperature alongside a small cup of espresso or a milky coffee. If you have leftover brownies, store them in an airtight container to retain moisture. For cleaner slices, chill briefly before cutting.
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