Espresso Swirl Brownies

READY IN: 40mins
YIELD: 16 squares




  • EQUIPMENT: 9 inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or foil Preheat the oven to 325°F.
  • Position a rack in the lower third of the oven.
  • Melt the butter with the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water.
  • Stir frequently until the mixture is melted and smooth.
  • Remove the top the double boiler (or bowl) from the heat.
  • Stir in the sugar, vanilla and salt Ad the eggs, one at a time, stirring until each is incorporated before adding the next.
  • Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about one minute.
  • Spread all but 1/2 of the batter in the prepared pan; set aside.
  • Combine the coffee powder with the water; set aside.
  • Mix the cream cheese with the sugar and vanilla until smooth.
  • Stir in the egg and the coffee mixture until well blended.
  • Spread the cream cheese mixture over the batter in the pan.
  • Spoon dollops of reserved brownie batter on top.
  • Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the chocolate and espresso batter without thoroughly mixing them.
  • Bake for 20-25 minutes, or until the brownies just begin to pull away from the sides of the pan.
  • Cool on a rack.
  • Refrigerate and chill thoroughly before cutting, about 2 hours.
  • Slide a knife between the pan and the brownies on the unlined sides.
  • Life the ends of the parchment or foil liner and transfer the brownies to a cutting board.
  • Cut into 16 squares.
  • NOTE: May be stored, airtight, in the refrigerator for 4 to 5 days.