Chocolate Cream Cheese Brownies
with Chocolate-Coffee Icing

Yield: 16

Ingredients

Brownies

• Butter and flour (for preparing pan)
• 5 tablespoons unsalted butter, divided
• 4 ounces semisweet chocolate, coarsely chopped
• 3 ounces cream cheese
• 1 cup granulated sugar
• 3 eggs, divided
• 1/2 cup + 1 tablespoon all-purpose flour, divided
• 1 1/2 teaspoons vanilla extract, divided
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coarsely chopped walnuts

Icing

• 1/2 cup heavy cream
• 6 ounces semisweet chocolate, coarsely chopped
• 1 1/2 to 2 teaspoons powdered instant coffee

Instructions

Brownies

1. Butter an 8 inch square baking pan generously and dust with flour. Shake out excess flour and set aside.
2. Heat oven to 350 degrees F.
3. Place 3 tablespoons of the butter and chocolate in heavy medium saucepan and set over very low heat. Stir constantly until mixture is smooth and creamy, 2 to 3 minutes. Remove from heat and set aside to cool slightly.
4. With electric mixer on medium speed, cream remaining 2 tablespoons butter with cream cheese.
5. Gradually add 1/4 cup of the sugar and beat until light and fluffy.
6. Stir in 1 egg, 1 tablespoon of the flour and 1/2 teaspoon of the vanilla extract and mix to blend. Set aside.
7. Beat remaining 2 eggs with mixer on medium speed until light and fluffy.
8. Gradually add remaining 3/4 cup sugar and beat until thickened.
9. Fold in baking powder, salt and remaining 1/2 cup flour.
10. Stir in cooled chocolate mixture, nuts and remaining 1 teaspoon vanilla extract.
11. Pour chocolate batter into prepared pan.
12. Drizzle cream cheese mixture over batter, and with a spatula swirl into the chocolate batter.
13. Bake on center rack until tester comes out clean, about 30 minutes.
14. Remove and cool to room temperature.

Icing

1. n aheavy medium saucepan, combine cream, chocolate and instant coffee powder and set over very low heat. Cook, stirring constantly, until mixture is smooth and creamy. Cool 15 minutes.
2. Using spatula, spread icing over top of brownies.
3. Refrigerate until icing is firm.
4. Slice brownies into 16 squares, place in covered container and refrigerate. (Brownies can be prepared 2 days ahead. Bring to room temperature 30 minutes before serving.)

Nutrition

Per serving: Calories 260; Carbohydrates 28g; Protein 4g; Fat 16g including sat. fat 8g; Cholesterol 64mg; Sodium 85mg; Calcium 34mg; Dietary fiber 1g

Exchanges: 1 bread/starch, 1 other carb and 3 fat