Espresso Brownies
- 2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate
- 3/4 cup butter, cut into pieces
- 1 Tbsp. strong-brewed MAXWELL HOUSE Italian Espresso Roast Coffee
- 1-1/2 cups granulated sugar
- 3 tsp. vanilla, divided
- 4 eggs
- 1 cup flour
- 1 cup PLANTERS Walnuts, chopped
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
- 6 Tbsp. butter, softened
- 1-1/2 cups powdered sugar
- 1 tsp. ground cinnamon
- Heat oven to 350F.
- Spray 13x9-inch pan with cooking spray.
- Dust with flour.
- Microwave chocolate, 3/4 cup butter and espresso in large microwaveable bowl on HIGH 1 min.
- or until butter is melted.
- Stir until chocolate is completely melted.
- Add granulated sugar and 2 tsp.
- vanilla; mix well.
- Add eggs, 1 at a time, beating well after each until batter is smooth.
- Stir in flour until combined.
- Stir in nuts.
- Spread evenly in prepared pan.
- Bake 22 to 27 min.
- or until top is firm and toothpick inserted in center comes out with fudgy crumbs.
- Cool completely in pan on rack.
- Beat Neufchatel and 6 Tbsp.
- butter with mixer until light and fluffy.
- Add powdered sugar; mix well.
- Blend in remaining vanilla and cinnamon.
- Spread over cooled brownie layer.
- Refrigerate 1 hour or until firm.
s bittersweet chocolate, butter, coffee, sugar, vanilla, eggs, flour, walnuts, cheese, butter, powdered sugar, ground cinnamon
Taken from www.kraftrecipes.com/recipes/espresso-brownies-161306.aspx (may not work)