Mini Mocha Brownie Chocolate is a delightful dessert that brings together the best of both worlds: rich chocolate and robust espresso flavors wrapped in a fudgy brownie base. This decadent treat, which features a creamy cheesecake layer, is sure to impress your guests at any gathering. Perfect for parties or a cozy night in, these brownies are not only delicious but also visually stunning. Let’s dive into the world of these delicious bites!
Why You’ll Love This Mini Mocha Brownie Chocolate
There are so many reasons to adore this Mini Mocha Brownie Chocolate. First, it combines the rich flavors of chocolate and coffee, making it a perfect pick-me-up. Second, the balance of fudgy brownie and creamy cheesecake layers creates an indulgent texture that melts in your mouth. Third, it’s surprisingly easy to make, which is excellent for both novice and expert bakers alike. Fourth, each bite delivers a burst of flavor, making it a delightful experience for chocolate lovers. Fifth, the aesthetic appeal makes it perfect for parties as a mocha brownie dessert for parties. Lastly, it can easily be turned into mocha brownie bites or served as mocha brownie cupcakes for variety!
Ingredients for Mini Mocha Brownie Chocolate
Gather these items:
- 3 oz dark chocolate chips or chopped chocolate
- 1/4 cup salted butter
- 1 egg, at room temperature
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 16 oz cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp instant espresso or espresso granules
- 3 eggs, at room temperature
- 1 cup heavy cream, at room temperature
- 8 oz dark chocolate
- 1 cup heavy cream
- Flaky sea salt, for topping
How to Make Mini Mocha Brownie Chocolate Step-by-Step
- Step 1: Preheat the oven to 450°F. Grease and line a 7” springform or cheesecake pan with parchment paper.
- Step 2: Melt the chocolate and butter together in a small bowl. You can use the microwave, heating in 20-second intervals and stirring until smooth. Incorporate the egg and sugar, whisking until combined.
- Step 3: Combine the flour and salt by sifting directly into the bowl. Gently fold these into the mixture until just incorporated. Spread the brownie batter evenly into the prepared pan and set aside.
- Step 4: Melt additional dark chocolate in a small bowl using the microwave and blend every 20 seconds until smooth. Allow it to cool while you prepare the cheesecake filling.
- Step 5: Beat the cream cheese in a large bowl until smooth. Add sugar, followed by cocoa powder and espresso granules, whisking until everything is well combined and creamy.
- Step 6: Switch to whisking by hand to avoid over-mixing. Gradually add the eggs, one by one, blending in between each addition for a silky smooth texture. Fold in the melted chocolate and heavy cream until the batter is luscious and creamy.
- Step 7: Pour the cheesecake filling over the brownie base in the prepared pan, gently tapping it on a surface to release any air pockets.
- Step 8: Bake at 450°F for 25-30 minutes, or until the edges are dark brown and the center has a slight jiggle—this indicates it’s perfectly baked.
- Step 9: Cool the cheesecake by cracking the oven door for 5 minutes. Then transfer it directly to the fridge to chill for at least 4 hours or overnight, allowing flavors to meld beautifully.
- Step 10: Prepare the ganache by placing chopped dark chocolate into a medium bowl. Heat the heavy cream in the microwave until hot (~1 minute) and pour it over the chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.
- Step 11: Remove the cheesecake from the pan, pour the ganache on top, and garnish with flaky sea salt. Slice to serve and enjoy the rich, velvety goodness!
Pro Tips for the Perfect Mini Mocha Brownie Chocolate
Keep these in mind:
- Use high-quality chocolate for the best flavor.
- Ensure ingredients are at room temperature for better mixing.
- Chill the cheesecake overnight for optimal taste.
- For added richness, consider using a mix of dark and semi-sweet chocolate.
Best Ways to Serve Mini Mocha Brownie Chocolate
Here are a few ideas for serving:
- Pair with a scoop of vanilla ice cream for a delightful contrast.
- Serve with whipped cream and fresh berries for added freshness.
- Consider creating bite-sized mocha brownies for a fun dessert platter.
How to Store and Reheat Mini Mocha Brownie Chocolate
For the best results, refrigerate any leftovers in an airtight container. This dessert can last up to 5 days in the fridge. If you want to reheat, a quick 10-second burst in the microwave will warm it up nicely without compromising the texture. Perfect for meal prep!
Frequently Asked Questions About Mini Mocha Brownie Chocolate
What’s the secret to perfect Mini Mocha Brownie Chocolate?
The secret lies in using high-quality chocolate and ensuring all ingredients are at room temperature for better emulsification. This creates a rich and smooth texture, resulting in deliciously fudgy brownies.
Can I make Mini Mocha Brownie Chocolate ahead of time?
Absolutely! This dessert can be prepared a day in advance, allowing the flavors to meld beautifully overnight. Just ensure to chill it properly in the fridge.
How do I avoid common mistakes with Mini Mocha Brownie Chocolate?
To avoid overmixing, switch to whisking by hand when adding eggs. Also, be careful not to overbake; the center should have a slight jiggle when done.
Variations of Mini Mocha Brownie Chocolate You Can Try
Feel free to experiment with these delicious variations:
- For a nutty twist, add chopped hazelnuts or walnuts to the brownie base.
- Try adding a layer of caramel for a salted caramel mocha brownie flavor.
- Make it gluten-free by substituting all-purpose flour with almond flour or a gluten-free blend.
For more delicious dessert ideas, check out our Gingerbread Tiramisu or Cranberry Custard Pie.
For more information on the health benefits of chocolate, you can visit Healthline.
For a delightful twist, consider our Peppermint Christmas Float recipe!
Print
Mini Mocha Brownie Chocolate Bliss in 10 Easy Steps
- Total Time: 300 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Decadent Mini Mocha Brownie Chocolate Basque Cheesecake Delight
Ingredients
- 3 oz dark chocolate chips or chopped chocolate
- 1/4 cup salted butter
- 1 egg, at room temperature
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 16 oz cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp instant espresso or espresso granules
- 3 eggs, at room temperature
- 1 cup heavy cream, at room temperature
- 8 oz dark chocolate
- 1 cup heavy cream
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 450°F. Grease and line a 7” springform or cheesecake pan with parchment paper.
- Melt the chocolate and butter together. Incorporate the egg and sugar, whisking until combined.
- Combine the flour and salt by sifting into the bowl. Fold into the mixture until just incorporated. Spread the brownie batter into the prepared pan.
- Melt additional dark chocolate and let it cool while preparing the cheesecake filling.
- Beat the cream cheese until smooth. Add sugar, cocoa powder, and espresso granules, whisking until creamy.
- Add the eggs one by one, blending in between each addition. Fold in the melted chocolate and heavy cream.
- Pour the cheesecake filling over the brownie base and tap the pan to release air pockets.
- Bake at 450°F for 25-30 minutes, until the edges are dark brown and the center has a slight jiggle.
- Cool the cheesecake by cracking the oven door for 5 minutes, then chill in the fridge for at least 4 hours or overnight.
- Prepare the ganache by heating heavy cream and pouring it over chopped dark chocolate. Whisk until smooth.
- Remove the cheesecake from the pan, pour ganache on top, and garnish with flaky sea salt. Slice to serve.
Notes
- Use high-quality chocolate for best flavor.
- Ensure ingredients are at room temperature for better mixing.
- Chill the cheesecake overnight for optimal taste.
- Prep Time: 60 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg