Friday, February 10, 2012

Red Velvet Espresso and Cream Cheese Brownies

Red Velvet Espresso and Cream Swirled Brownies
Cream Cheese Swirl Layer
package (8 oz) cream cheese, softened
cup sugar
tablespoon Gold Medal® all-purpose flour
tablespoon vanilla
Brownie Layer
box Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
teaspoons instant espresso coffee powder
bottle (1 oz) red food color
  • 1 Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat cream cheese swirl layer ingredients with electric mixer on low speed until smooth. Set aside.
  • 2 Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns a rich red color. Spread batter in pan.
  • 3 Dollop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.
  • 4 Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. Cut into 5 rows by 3 rows. Store in refrigerator.






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