Brownie Bottom Mocha Cheesecake Bars
Serves: 16 servings
Brownie Layer
  • ¾ cup oil
  • 3 eggs
  • ½ cup Misceo Coffee Liqueur
  • 1¾ cups sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup cocoa powder
  • 1½ cups flour
Cheesecake Layer:
  • 2 (8 oz) packages cream cheese (unwhipped)
  • 2 eggs
  • ⅔ cup Misceo Coffee Liqueur
  • 1 cup sugar
  • 1½ cups powdered sugar
  • 1 teaspoon cocoa powder
  • 1 Tablespoon oil
  • 1 Tablespoon corn syrup
  • 5 Tablespoons Misceo coffee liqueur
  1. Preheat oven to 350. Grease a 9x13 baking pan and set aside.
Prepare the brownie layer:
  1. In a medium bowl, whisk together oil, eggs, sugar, and Misceo until smooth. Add salt, baking powder and vanilla; whisk to combine.
  2. Switch from a whisk to a rubber spatula and gradually mix in the flour. Stir gently until combined. Pour batter into prepared baking pan. Set aside.
Prepare the cheesecake layer:
  1. Add all ingredients to the bowl of a blender. Blend until combined and smooth. Pour over brownie batter in pan.
  2. Bake for 45-50 minutes, until the top is set but the center is still slightly jiggly. Set aside to cool completely (a few hours) before glazing and serving.
Prepare glaze:
  1. Combine all ingredients in a small bowl. Whisk to combine. Pour glaze over cooked bars.
  2. Cut into squares and serve.
Plan ahead: these bars can be prepared and frozen until ready to use. For best results, freeze whole and cut before serving.
Recipe by Overtime Cook at