Friday, February 10, 2012

Red Velvet Espresso and Cream Cheese Brownies

Red Velvet Espresso and Cream Swirled Brownies
Cream Cheese Swirl Layer
1
package (8 oz) cream cheese, softened
1
egg
1/2
cup sugar
1
tablespoon Gold Medal® all-purpose flour
1
tablespoon vanilla
Brownie Layer
1
box Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2
teaspoons instant espresso coffee powder
1
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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