Caffe-Cream Cheese Brownies

With subtle coffee flavor, these dark-swirled brownies will please even noncoffee drinkers.

Make ahead


2 1/2 dozen

Recipe from

Oxmoor House


4 (1-ounce) unsweetened chocolate baking squares
4 (1-ounce) semisweet chocolate baking squares
1/3 cup butter or margarine
1 1/2 tablespoons instant coffee granules
2 tablespoons hot water
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
2 cups sugar, divided
6 large eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 1/2 cups semisweet chocolate morsels, divided
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt


Melt first 3 ingredients in a small saucepan over medium-low heat, stirring occasionally. Cool.

Stir coffee granules into hot water until dissolved. Cool.

Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in coffee and 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels; set batter aside.

Beat remaining 4 eggs in a large bowl at medium speed; gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla; beat well. Combine 1 cup flour, baking powder, and salt; fold into chocolate batter. Stir in remaining 1 cup chocolate morsels.

Spread half of chocolate batter evenly in a greased 13" x 9" pan. Pour cream cheese batter over chocolate batter. Top with remaining chocolate batter; swirl with a knife.

Bake at 325° for 45 minutes (wooden pick will not come out clean). Cool completely in pan on a wire rack. Cut into squares.

Note: Line your pan with aluminum foil to ensure pretty squares and easy cleanup.

Christmas with Southern Living 2004,

Oxmoor House

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note