1tablespooninstant coffee dissolved in ½ tablespoon boiling water
½teaspoonvanilla extract
½cupquinoa flour
CHEESECAKE TOPPING
8ozcream cheese, room temperature
¼cupsugar
1teaspooncinnamon
1teaspoonvanilla extract
1egg
1tablespoonmilk
2tablespoonquinoa flour
CHOCOLATE GLAZE/DRIZZLE (optional)
6ozbittersweet chocolate
2tablespoonbutter
½cupwhipping cream
1½tablespooninstant coffee granules dissolved in 1 tablespoon boiling water
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Instructions
Preheat oven to 325°F. Lightly grease an 8-inch square baking pan and line with foil.
BROWNIE BASE
In a small bowl melt chocolate chips in the microwave for 1 minute. Stir and add the butter. Microwave for another 30 seconds and stir until the mixture is smooth. Set aside to cool.
In another bowl whisk together the sugar, eggs, coffee and vanilla. Add melted chocolate mixture and stir.
Sprinkle flour over mixture and stir until combined. Pour into the prepared pan.
MOCHACCINO CHEESECAKE TOPPING
In an electric mixer beat the cream cheese, sugar, cinnamon, vanilla and egg until smooth.
Add the milk and flour beating until combined. Pour cheesecake mixture evenly over the brownie base.
BAKING
Bake in preheated oven for 30-35 minutes, until the middle springs back when gently touched in the center with a finger. Allow to cool while making the glaze.
CHOCOLATE GLAZE/DRIZZLE
Melt chocolate and butter together in a small pan over low heat. Stir until smooth.
In a small cup combine instant coffee granules with boiling water and stir to dissolve.
Add the coffee and whipping cream to the chocolate and stir until smooth.
Drizzle about half the glaze over the cooked and cooled brownies in a diagonal pattern. Switch directions and drizzle the remaining glaze in a diagonal pattern the other way.
Refrigerate at least 4 hours or overnight before cutting.
Remove brownie from the pan using the foil overhang. Peel away foil and cut brownies using a hot knife. Be sure to wipe the knife after each cut.
Notes
*Alternately you can skip the glaze/drizzle altogether and top each piece with a single chocolate-covered coffee bean.