Red Velvet Espresso and Cream Swirled Brownies

 

1

package (8 oz) cream cheese, softened

1

egg

1/2

cup sugar

1

tablespoon Gold Medal® all-purpose flour

1

tablespoon vanilla

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.