I often add coffee or espresso to baked goods because I love how it brings out the richness of the chocolate. I usually can’t even taste the coffee in the finished dessert, but instead am left with a richer and deeper chocolate flavor.
For this recipe I decided to add more coffee than usual for a bold coffee flavor and, liking a little cream in my coffee, swirled in an espresso-scented cream cheese. I’m kind of addicted to brownies with a little swirl of something fun, whether it’s chocolate hazelnut spread, peanut butter or cream cheese.
Heat oven to 350°F. Spray 8-inch square pan with cooking spray, or line with cooking parchment paper. In large bowl, mix 1/2 cup butter and 1 cup sugar. Add 2 eggs and the vanilla; stir until combined. Add 1 cup Bisquick mix, the baking cocoa and espresso powder. Stir until just combined; do not overmix. Add the chocolate chips.
In medium bowl, beat cream cheese, 2 tablespoons butter and 1/4 cup sugar with electric mixer on medium speed until smooth and creamy, about 3 minutes. Add the egg, and mix until combined. Add 1/4 cup Bisquick mix in 2 additions, alternating with the brewed espresso.
Spread half of the brownie batter into the pan. Use a spoon to drop dollops of filling over brownie batter. Drop remaining brownie batter by dollops on top of filling.
Starting in one corner, drag knife through batter and filling. When you reach other side of pan, curve knife around without lifting it, and drag it back the other way, about 1 inch from your first line. Repeat with the rest of the pan, then turn pan and repeat for marbled design.
Don’t be intimidated by the swirl, achieving it isn’t difficult, and it doesn’t have to look perfect! Bake 25 to 35 minutes or until tops of brownies begin to turn golden and toothpick inserted in center comes out with moist crumbs. Enjoy!