Ingredients
6
oz (from 8-oz package) cream cheese, softened
1/3
cup sugar
1
tablespoon Gold Medal™ all-purpose flour
1
egg, separated, yolk reserved for brownie batter
1
teaspoon vanilla
1
box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
2
teaspoons instant espresso coffee powder
1
tablespoon liquid red food color (from 1-oz bottle)
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In medium bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
Make brownie batter as directed on box, adding reserved egg yolk, espresso coffee powder and food color; mix well until batter turns a rich red color. Spread in pan.
Spoon filling by tablespoonful dollops evenly onto batter making 4 rows by 4 rows. Draw knife through mixture in five straight lines horizontally, the vertically for swirled design.
Bake 28 to 32 minutes or until toothpick inserted in center comes out almost clean. Cool on cooling rack, 30 minutes. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
