Red Velvet Espresso and Cream Swirled Brownies

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Prep: 15 min.
Total: 1 hr 55 min.
Makes: 15 servings

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  • 15

Ingredients

  • 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

Preparation

Step 1

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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