mocha cheesecake brownie bars

Ingredients

• Servings: 2
• 1/4 cup unsalted butter
• 2 (1 ounce) squares semisweet chocolate, chopped
• 1/3 cup all-purpose flour
• 1/3 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1/3 cup heavy whipping cream
• 1 (8 ounce) package cream cheese, softened
• 2/3 cup white sugar
• 1 egg
• 1 egg yolk
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/3 cup mini semi-sweet chocolate chips
• 1 1/2 tablespoons instant coffee powder
• 1/3 cup confectioners' sugar
• 1 cup sour cream

Recipe

• first make the brownie crust. begin by melting butter in medium saucepan over low heat. add 2 ounces chopped chocolate to the butter; stir until chocolate melts, and remove from heat. whisk in 1/3 cup flour, 1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and pinch of salt. spread batter in thin layer on bottom of greased and floured 8 x 8 x 2 inch pan.
• bake at 350 degrees f (175 degrees c) until tester toothpick inserted into center comes out with only moist crumbs attached, about 10 minutes. cool.
• next make the filling. in a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. cool.
• beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. beat in 1 egg and yolk. add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and the coffee mixture; beat until smooth. stir in chocolate chips. spoon filling evenly over brownie crust.
• reduce oven temperature to 325 degrees f (165 degrees c). bake about 35 minutes, or until filling puffs slightly around the edges and center is set. cool completely on rack. cover pan with foil, and chill overnight.
• now make the topping. in a small saucepan, stir 1 cup sour cream and confectioners' sugar over low heat until sugar dissolves; do not boil. spread topping evenly over filling. cool slightly. cover and chill until topping sets, at least 2 hours. cut dessert into 24 bars. serve cold.