Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Brownie Batter:

  3. 6 ounces chopped semisweet chocolate

  4. 6 tbsp. butter

  5. 1 tbsp. instant coffee powder

  6. 4 large eggs

  7. 1 1/2 cups sugar

  8. 1 cup all purpose flour

  9. 1/4 cup cocoa powder

  10. 1/4 tsp. salt

  11. 1 tsp. vanilla extract

  12. Cream Cheese Batter:

  13. 8 ounces cream cheese, room temperature

  14. 1/4 cup butter, room temperature

  15. 1/2 cup sugar

  16. 2 large eggs

  17. 2 tbsp. all purpose flour

  18. 1 tbsp. coffee liqueur

  19. 1/4 cup mini semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. For Brownie Batter:

  2. Preheat oven to 350 degrees. Butter a 13x9 inch baking pan. Combine chocolate, butter and coffee powder in a small saucepan. Cook, stirring, over low heat until melted and smooth. Remove pan from heat and cool slightly. Beat together eggs and sugar in a large bowl until pale and fluffy. Stir in flour, cocoa, salt, vanilla, coffee liqueur and melted chocolate mixture until well blended. Set aside 1/2 cup batter. Pour remaining batter into prepared pan. Prepare cream cheese batter.

  3. For Cream Cheese Batter:

  4. Beat butter and cream cheese in a large bowl until smooth. Add sugar and beat until fluffy. Beat in eggs, flour and liqueur. Spoon cream cheese batter over brownie batter in pan, being careful not to mix batters. Sprinkle chocolate chips evenly over cream cheese layer. Drop teaspoons of reserved brownie batter over cream cheese layer and swirl in with the tip of a knife. Bake about 30 minutes until edges are light golden and a toothpick comes out with a few crumbs. Cool in pan on a rack. Cut into squares.


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