Cappuccino-cream Cheese Brownies

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 24
• 4 baker's unsweetened chocolate squares, chopped
• 3/4 cup butter or 3/4 cup margarine
• 2 1/3 cups sugar, divided
• 5 eggs
• 3 tablespoons maxwell house cafe instant coffee, any flavor
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 (250 g) package philadelphia brick cream cheese, softened
• 2 tablespoons flour
• 1/2 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 350°f.
• 2 microwave chocolate and butter in large microwaveable bowl on medium 2 minutes or until the butter is melted. stir until the chocolate is completely melted. stir in 2 cups of the sugar. add 4 of the eggs, the coffee granules and vanilla; mix well. stir in 1 1/4 cups of the flour. spread into greased foil-lined 13x9-inch baking pan.
• 3 beat cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 tablespoons flour and cinnamon in the same bowl until well blended. spoon over brownie batter. swirl with a knife to marbleize.
• 4 bake 40-50 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). cool in pan; cut into 24 squares. store leftover brownies in refrigerator.
• 5 how to soften cheese: place completely unwrapped package of cream cheese in microwaveable bowl. microwave on high 10-15 seconds or until softened.