A traditional, potent mixer of Champagne and gin for refreshment.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 hrs |
| Total Time: | 11 hrs |
| Servings: | 36 |
| Yield: | 36 servings |
Ingredients
- 1 (19.8 ounce) package brownie mix
- ½ cup vegetable oil
- ¼ cup strong brewed coffee
- 1 egg
- 20 ounces cream cheese, at room temperature
- ½ cup white sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
- 10 tablespoons unsalted butter, at room temperature
- ⅔ cup light brown sugar
- 6 tablespoons white sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- 2 cups full-size chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with aluminum foil and grease lightly.
- Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
- Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface.
- Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly.
- Bake in the preheated oven until set, about 30 minutes.
- Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.
- I used brownie mix to make this easier, but any fudgey brownie recipe that yields enough for a 9×9-inch pan will work. The chocolate chip crumble can be reduced by half. Baking time may need to be reduced by a few minutes if the chocolate chip crumble is decreased. The texture of the cookie crumble softens after the bars have been frozen.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 118 mg |
| Sugars | 17 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I used sea salt caramel chips instead of the mini chocolate chips on the cream cheese layer. An I topped it with caramel sauce. It tasted rich and delicious. Only problem was the brownie layer was more like a brownie sauce instead of a chewy brownie.