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

1. Heat oven to 350F.
2. Spray 13x9-inch pan with cooking spray.
3. Dust with flour.
4. Microwave chocolate, 3/4 cup butter and espresso in large microwaveable bowl on HIGH 1 min.
5. or until butter is melted.
6. Stir until chocolate is completely melted.
7. Add granulated sugar and 2 tsp.
8. vanilla; mix well.
9. Add eggs, 1 at a time, beating well after each until batter is smooth.
10. Stir in flour until combined.
11. Stir in nuts.
12. Spread evenly in prepared pan.
13. Bake 22 to 27 min.
14. or until top is firm and toothpick inserted in center comes out with fudgy crumbs.
15. Cool completely in pan on rack.
16. Beat Neufchatel and 6 Tbsp.
17. butter with mixer until light and fluffy.
18. Add powdered sugar; mix well.
19. Blend in remaining vanilla and cinnamon.
20. Spread over cooled brownie layer.
21. 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)