RED VELVET ESPRESSO AND CREAM SWIRLED BROWNIES

Cream Cheese Swirl Layer

1 Package (8 oz) cream cheese, softened

1 Egg

1/2 Cup sugar

1 Tbsp. all purpose flour

1 Tbsp. vanilla

Brownie Layer

1 Box Betty Crocker original supreme premium brownie mix

Water, vegetable oil, and eggs called for on brownie mix box

2 Tsp. instant espresso coffee powder

1 Bottle (1 oz) red food color

Directions:

1. Heat oven to 350 degrees ( 325 for dark or nonstick pan). Grease bottom of 13X9-inch pan with shortening or cooking spray. In small bowl, beat cream cheese swirl layer with electric mixer on low speed until smooth. Set aside.

2. Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns rich red color. Spread butter in pan.

3. Dollop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.

4. Bake as directed on brownie box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. Cut into 5 rows by 3 rows. Store in refrigerator.

Makes 15 brownies.

Comments

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