Coffee Swirl Brownies
A pretty marbled design adorns these fudgy, rich brownies.
- Brownie Batter
- 1 cup (250 mL) butter (2 sticks)
- 1 pkg (12 oz/350 g) semi-sweet chocolate morsels
- 4 squares (1 oz/30 g each) unsweetened chocolate for baking, chopped
- 1 1/2 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 4 eggs
- 1 cup (250 mL) sugar
- 1 tbsp (15 mL) Double-Strength Vanilla
- 1 tbsp (15 mL) instant espresso granules
- Cream Cheese Filling
- 4 oz (125 g) cream cheese
- 2 tbsp (30 mL) sugar
- 2 tbsp (30 mL) Irish cream liqueur
- 1 egg yolk
Preheat oven to 325°F (160°C). Line Large Bar Pan with Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; lightly spray with nonstick cooking spray and set aside. Place butter, chocolate morsels and chopped chocolate in Classic Batter Bowl. Microwave on HIGH 1-3 minutes or until smooth, stirring every 30 seconds. Cool slightly.
Combine flour and baking powder in Stainless (2-qt./2-L) Mixing Bowl; mix well. Whisk together eggs and sugar in Stainless (4-qt./4-L) Mixing Bowl. Place vanilla and espresso granules in (1-cup/250-mL) Prep Bowl; stir until espresso is dissolved. Whisk into egg mixture. Slowly add chocolate mixture to egg mixture, whisking constantly until blended. Fold flour mixture into chocolate mixture just until combined. Pour batter into prepared pan, spreading evenly.
Place cream cheese in Small Batter Bowl; microwave on HIGH 30 seconds or until soft. Whisk in sugar, liqueur and egg yolk; whisk until smooth. Using Small Scoop, drop scoops of cream cheese mixture over brownie batter in four rows of six scoops each. Using flat edge of Small Spreader, gently swirl brownie batter and filling, creating a marbled effect.
Bake 32-35 minutes or until wooden pick inserted into center comes out with moist fudgy crumbs attached. Cool completely in pan on Stackable Cooling Rack. When cool, lift parchment and brownie from pan. Cut into 24 squares, then diagonally in half to make 48 triangles.
- 48 brownies
48 servings of 1 brownie
Nutrients per serving:
Calories 130, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 35 mg, Carbohydrate 13 g, Protein 2 g, Sodium 60 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 1/2 fat (1 carb)
Using Small Scoop, drop scoops of cream cheese filling over brownie batter in four rows of six scoops each. Using flat edge of Small Spreader, gently swirl brownie batter and filling, creating a marbled effect. For the cleanest design, resist the urge to swirl too much.
Instant coffee granules can be substituted for the instant espresso in this recipe, if desired.
If desired, 1/4 tsp (1 mL) instant espresso granules combined with 1 tsp (5 mL) almond extract can be substituted for the Irish cream liqueur.