Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Marbled Cream Cheese and Kahlua Brownies




Source of Recipe


From chef and author Anne Byrn


List of Ingredients




Ingredients for the Cheesecake Filling


1 package (8 ounces) cream cheese, at room temperature
5 Tbsp. butter, at room temperature
1/4 cup sugar
1 large egg
1 Tbsp. Kahlua or other coffee liqueur
Ingredients for the Brownies

Vegetable oil spray for misting the pan
1 package (19.8 ounces) brownie mix
1/3 cup vegetable oil
1/4 cup Kahlua or other coffee liqueur
2 large eggs
1/2 cup miniature semisweet chocolate chips (optional)
Directions

Recipe



Directions
1. Prepare the filling. Place the cream cheese, butter, sugar, egg and Kahlua in a large, mixing bowl and blend with an electric mixer on low speed, or with a wooden spoon, until the mixture is smooth and well combined. Set the bowl aside.

2. Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

3. Place the brownie mix, oil, Kahlua, and eggs in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect. Scatter the chocolate chips evenly over the top if desired. Place the pan in the oven.

4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust, 27 to 32 inches. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Cut the brownies into 24 squares.

*Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the brownies overnight on the counter before serving.