THIS time; we’ve added cream cheese and eggs, and baked the whole wonderful mess up in a 13 x 9 inch pan for some of the richest brownies you’ll ever have.
sorry, I had to go peel off a corner of one to nibble on while I finish this post.
Back to the brownies!
I copied this down a while ago in my recipe journal and didn’t note from whence it came – tho’ a quick search of da Google leads me to the nice folks at Kraft – so thank you nice folks at Kraft or whomever.
•4 squares Baker’s Chocolate
•3/4 cup butter
•2 cups sugar + 1/3 cup
•4 eggs + 1 egg
•1-1/4 cup flour + 2 tbsp
•3 tbsp instant coffee powder (I used instant Espresso)
•8 oz. cream cheese, softened
•1 tsp vanilla
•1/2 tsp cinnamon
Heat the oven to 350º.
Put the chocolate and butter in a large bowl and ‘wave for two to two and a half minutes – just until the chocolate is mostly melted – it will soften completely as you stir it and the completely melted butter together to combine.
Stir in the 1-1/4 cup of flour and turn the batter in to a well greased 13 x 9 inch pan.
Beat the cream cheese, 1/3 cup of sugar, the last egg, 2 tbsp of flour and the cinnamon together until well blended. Spoon over the chocolate batter and swirl with a knife.
Bake at 350º for about 40 minutes, or until a toothpick inserted into the center comes out clean (mine were done in about 33 minutes).
Cool and cut into squares.
NOTE: These suckers are wicked rich and moist, so plan on stacking them on waxed paper in your storage container of choice so they won’t morph into some massive, gooey, chocolate/coffee/cream/cinnamon mass.
Not that there’s ANYTHING wrong with that…