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Cappuccino Cream Cheese Brownies

Cappuccino Cream Cheese Brownies

55 Min(s)
What You Need
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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
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.
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.
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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