Coffee and cream brownies

The trifecta: Cheese, chocolate and liquor

Because caffeine is good for you…

Coffee and Cream Brownies

For topping

• 8 ounces cream cheese (softened at room temperature for about 30 minutes)
• 1/4 cup sugar
• 1 ounce coffee liqueur
• 1 large egg
• 1 tbsp. flour
• 1/4 tsp ground coffee

For brownies

• 6 tbsp unsalted butter
• 2 ounces unsweetened chocolate
• 2 ounces bittersweet chocolate
• 1 cup sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2/3 cup flour
• 1/2 tsp salt
• 1 tsp ground coffee

Preheat oven to 350 and butter square brownie pan. With a hand mixer on medium speed, blend ingredients for topping  until smooth. In a heavy saucepan, melt butter and chocolates until smooth. Remove from heat and whisk in eggs. Let cool for 10 minutes. Stir in sugar, coffee and vanilla until smooth. Stir in flour and salt, until just combined. Spread batter evenly in pan, smoothing to level. Drop cream cheese mix in large spoonfuls on top of batter. Smooth to cover evenly. Use a knife or small fork to make decorative swirls on top, if desired. Bake for 50 minutes or until top is golden and a tester knife comes out clean. Cool in pan before cutting. Store in refrigerator between layers of wax paper. Serve cold or at room temperature.

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