Cappuccino-Cream Cheese Brownies - cooking recipe

Ingredients

4 baker's unsweetened chocolate squares, chopped
3/4 cup butter or 3/4 cup margarine
2 1/3 cups sugar, divided
5 eggs
3 tablespoons maxwell house cafe instant coffee, any flavor
1 teaspoon vanilla
1 1/4 cups flour
1 (250 g) package philadelphia brick cream cheese, softened
2 tablespoons flour
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350\u00b0F.
Microwave chocolate and butter in large microwaveable bowl on medium 2 minutes or until the butter is melted. Stir until the chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, the coffee granules and vanilla; mix well. Stir in 1 1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.
Beat cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 tablespoons flour and cinnamon in the same bowl until well blended. Spoon over brownie batter. Swirl with a knife to marbleize.
Bake 40-50 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator.
HOW TO SOFTEN CHEESE: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10-15 seconds or until softened.