Shelly's Recipe

CHOCOLATE CREAM CHEESE BROWNIES WITH CHOCOLATE-COFFEE ICING

Category: Brownies/Blondies

Brownies:
Butter and flour for preparing pan
5 tbsp unsalted butter, divided
4 oz semisweet chocolate, coarsely chopped
3 oz cream cheese
1 cup sugar
3 eggs, divided
1/2 cup plus 1 tbsp flour, divided
1 1/2 tsp vanilla extract, divided
1/2 tsp baking powder
1/4 tsp salt
1/2 cup coarsely chopped walnuts

Icing:
1/2 cup heavy cream
6 oz semisweet chocolate, coarsely chopped
1 1/2 to 2 tsp powdered instant coffee

Preheat oven to 350. To prepare brownies, butter an 8-inch square baking pan generously and dust with flour. Shake out excess flour and set aside.

Place 3 tbsp of the butter and chocolate in heavy medium saucepan and set over very low heat. Stir constantly until mixture is smooth and creamy, 2 to 3 minutes. Remove from heat and set aside to cool slightly.

Cream remaining 2 tbsp butter with cream cheese. Gradually add 1/4 cup sugar and beat until light and fluffy. Stir in 1 egg, 1 tbsp flour and 1/2 tsp vanilla and mix to blend. Set aside.

Beat remaining 2 eggs until light and fluffy. Gradually add remaining 3/4 cup sugar and beat until thickened. Fold in baking powder, salt and remaining 1/2 cup flour. Stir in cooled chocolate mixture, nuts and remaining 1 tsp vanilla extract. Pour chocolate batter into prepared pan. Drizzle cream cheese mixture over batter, and with a spatula swirl into the chocolate batter. Bake on center rack until tester comes out clean, about 30 minutes. Remove and cool to room temperature.

To prepare icing, in heavy medium saucepan, combine cream, chocolate and instant coffee powder and set over very low heat. Cook, stirring constantly, until mixture is smooth and creamy. Cool 15 minutes.

Using spatula, spread icing over top of brownies. Refrigerate until icing is firm. Slice brownies into 16 squares, place in covered container and refrigerate. (Brownies can be prepared 2 days ahead. Bring to room temperature 30 minutes before serving.)