Espresso Cheesecake Brownies

A rich dense brownie that is delicately swirled with an espresso cream cheese filling.




Preheat oven to 350 degrees. Coat a 9x13 inch baking pan with nonstick cooking spray or parchment paper (or foil)

Melt butter and chocolate chips in the microwave on high for 1 minutes.

Remove and stir together.

If the choc/butter mixture is not completely melted, put back in microwave for 30 sec.

Add eggs and sugar and whisk together.

Add the flour salt and milk, and whisk together to mix.

Stir in additional chocolate chips.

Pour into baking dish.

Raspberry Cheesecake Swirl

In the bowl of a mixer, beat cream cheese, espresso powder, and sugar until fluffy.

Add in egg and vanilla and beat until combined.

Drop dollops of the cheesecake batter of the all over the brownie mixture and swirl with the tip of a knife.

Bake for 30 min or until a knife comes out clean.

Cool completely before cutting into squares.

Makes 9 large squares or 12 smaller squares.