4 squares unsweetened chocolate
cup margarine or butter
2 cups sugar
3 tablespoons instant coffee (or
2 tablespoons instant espresso powder)
1 teaspoon vanilla
1 cups fl our
For cream cheese swirl:
1 8-ounce package cream cheese,
1/3 cup sugar
2 tablespoons fl our
Heat oven to 350 degrees. Microwave chocolate and margarine
in large microwavable bowl on high 2 minutes or until
margarine is melted. Stir until chocolate is completely melted.
Stir 2 cups sugar into chocolate until well blended. Mix in 4
eggs, vanilla, and coffee. Stir in 1 cups fl our until well blended.
Spread in greased, foil-lined 13-by-9-inch baking pan.
For swirl: Beat cream cheese, 1/3 cup sugar, 1 egg, 2 tablespoons
fl our, and cinnamon in same bowl until well-blended.
Spoon mixture 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 squares.
Yield: 24 fudgy brownies
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