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Easy Cream Coffee Brownies

Delicious fudgy brownies layered with a smooth cream cheese topping infused with rich coffee flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup butter, melted Fully melted but not too hot.
  • 2 cups sugar
  • 4 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Substitute gluten-free flour if needed.
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup brewed coffee, cooled Can swap with espresso or decaf.
Cream Cheese Layer
  • 1/2 cup cream cheese, softened Beat until smooth and creamy.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, combine the melted butter and sugar until well mixed. Add the eggs, one at a time, mixing well after each addition, then add the vanilla extract.
  3. Slowly add all-purpose flour, cocoa powder, and salt. Mix until just combined, being careful not to over-mix.
  4. Once mixed, pour in the cooled brewed coffee and stir gently until the batter is smooth.
  5. In a separate bowl, beat the softened cream cheese until smooth. You can add a tablespoon of sugar if desired.
Baking
  1. Pour half of your brownie batter into the prepared pan, spreading it evenly. Dollop spoonfuls of the cream cheese mixture on top and swirl gently with a knife.
  2. Pour the remaining brownie batter on top and spread it out evenly.
  3. Bake for 25-30 minutes. The edges should be set while the center remains slightly soft. A toothpick should come out with a few moist crumbs.
Cooling and Serving
  1. Let the brownies cool in the pan before slicing them into squares and serving.

Notes

Store in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week or freeze for up to 3 months. To reheat, microwave for 10-15 seconds.