Red Velvet Espresso Cream Swirled Brownies (from Betty Crocker)


1 (8-ounce) package cream cheese, softened
1 egg
1/2 sugar
1 tablespoon all-purpose flour
1 tablespon vanilla


1 box Betty Crocker Original Supreme Premium Brownie Mix, with the water, vegetable oil and eggs called for on the box
2 teaspoons instant espresso coffee powder
1 bottle (1-ounce) red food color

Heat oven to 375 degrees.  Grease bottom only of a 13×9-inch glass baking pan with shortening or cooking spray.

In a small bowl, beat cream cheese swirl layer ingredients with electric mixer on low speed until smooth.  Set aside.

Make brownie batter as directed on box, using water, oil, eggs as directed.  Add espresson coffee powder and all the red food coloring.  Mix well until batter turns a rich, red color.  Spread batter in pan.

Dollop the cream cheese mixture by tablespoonfuls evenly on top of batter.  With knife, cut through mixture a few times to marble.

Bake as directed on brown mix box or until toothpick inserted in center comes out almost clean.  Cool completely about 1 hour.

Cut into 5 rows by 3 rows to make 15 brownies.  Store in refrigerator.

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