Cappuccino-Cream Cheese Brownies

• 4 oz. Baker's Unsweetened Chocolate, chopped
• 3/4 cup butter
• 2-1/3 cups sugar, divided
• 5 eggs, divided
• 3 Tbsp. Maxwell House Cafe, Instant Coffee Beverage Mix, any flavour
• 1 tsp. vanilla
• 1-1/4 cups flour
• 1 pkg. (250g) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. flour
• 1/2 tsp. ground cinnamon

1. Preheat oven to 350F.
2. Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 minutes or until butter is melted.
3. Stir until chocolate is completely melted.
4. Stir in 2 cups of the sugar.
5. Add 4 of the eggs, the coffee granules and vanilla; mix well.
6. Stir in 1-1/4 cups of the flour.
7. Spread into greased foil-lined 13x9-inch baking pan.
8. Beat cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 Tbsp.
9. flour and cinnamon in same bowl until well blended.
10. Spoon over brownie batter.
11. Swirl with knife to marbleize.
12. Bake 40 min.
13. or until toothpick inserted in centre comes out with fudgy crumbs.
14. (Do not overbake.)
15. Store leftover brownies in refrigerator.

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

Taken from www.kraftrecipes.com/recipes/cappuccino-cream-cheese-brownies-82791.aspx (may not work)