Recipe(tried): Espresso Swirl Brownies (uses instant coffee)

ESPRESSO SWIRL BROWNIES

FOR THE BROWNIES:
8 tablespoons butter
4 ounces unsweetened chocolate
1 1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
FOR THE CREAM CHEESE MIXTURE:
1 tablespoon instant coffee
1 tablespoon hot water
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg

Line a 9 inch square pan with aluminum foil across the bottom and up 2 sides of pan.

Melt the butter with the chocolate in the microwave on 50% power, stopping to stir about every 30 seconds after the first minute. Cook until smooth.

Stir in the sugar, vanilla and salt. Add the 2 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 form the sides of the bowl, about 1 minute. Spread all but 1/2 cup of the batter in the prepared pan. Set aside.

Combine the instant coffee powder with the hot water. Set aside.

With a mixer, mix the cream cheese with the sugar and vanilla until smooth. Add the egg and the coffee mixture and beat until well blended.

Spread the cream cheese mixture over the batter in the pan. Spoon dollops of the reserved brownie batter on top. Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the brownie and cream cheese mixtures without thoroughly mixing them.

Bake at 325 degrees for 20 to 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 in the pan before cutting.

Slide a knife between the pan and the brownies on the unlined sides. Lift the ends of the foil liner and transfer the brownies to a cutting board. Cut into 16 squares. Store in the refrigerator.