Cappuccino-Cream Cheese Brownies

• 4 baker's unsweetened chocolate squares, chopped
• 3/4 cup butter or 3/4 cup margarine
• 2 1/3 cups sugar, divided
• 5 eggs
• 3 tablespoons maxwell house cafe instant coffee, any flavor
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 (250 g) package philadelphia brick cream cheese, softened
• 2 tablespoons flour
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 350u0b0F.
2. Microwave chocolate and butter in large microwaveable bowl on medium 2 minutes or until the butter is melted. Stir until the chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, the coffee granules and vanilla; mix well. Stir in 1 1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.
3. Beat cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 tablespoons flour and cinnamon in the same bowl until well blended. Spoon over brownie batter. Swirl with a knife to marbleize.
4. Bake 40-50 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator.
5. HOW TO SOFTEN CHEESE: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10-15 seconds or until softened.

chocolate squares, butter, sugar, eggs, coffee, vanilla, flour, cream cheese, flour, ground cinnamon

Taken from www.food.com/recipe/cappuccino-cream-cheese-brownies-396580 (may not work)