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Cappuccino Cream Cheese Brownies

Cappuccino Cream Cheese Brownies

55 Min(s)
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1 serving
Original recipe yields 1 serving
4 squares BAKER'S unsweetened baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 1/3 cups sugar, divided
5 eggs, divided
3 Tbsp MAXWELL HOUSE instant coffee, any variety
1 tsp vanilla
1 1/4 cups flour
1 pkg (8 oz.) PHILADELPHIA cream cheese, softened
2 Tbsp flour
1/2 tsp ground cinnamon
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Let's Make It
1
Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.
2
BEAT cream cheese, remaining 1/3 cup sugar, remaining egg, 2 Tbsp. flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize.
3
BAKE 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator.
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