Red Velvet Espresso and Cream Swirled Brownies

By melanieroe

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

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

Details

Servings 15
Adapted from bettycrocker.com

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.