-
1
EQUIPMENT: 9 inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or foil Preheat the oven to 325u00b0F.
-
2
Position a rack in the lower third of the oven.
-
3
Melt the butter with the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water.
-
4
Stir frequently until the mixture is melted and smooth.
-
5
Remove the top the double boiler (or bowl) from the heat.
-
6
Stir in the sugar, vanilla and salt Ad the eggs, one at a time, stirring until each is incorporated before adding the next.
-
7
Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about one minute.
-
8
Spread all but 1/2 of the batter in the prepared pan; set aside.
-
9
Combine the coffee powder with the water; set aside.
-
10
Mix the cream cheese with the sugar and vanilla until smooth.
-
11
Stir in the egg and the coffee mixture until well blended.
-
12
Spread the cream cheese mixture over the batter in the pan.
-
13
Spoon dollops of reserved brownie batter on top.
-
14
Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the chocolate and espresso batter without thoroughly mixing them.
-
15
Bake for 20-25 minutes, or until the brownies just begin to pull away from the sides of the pan.
-
16
Cool on a rack.
-
17
Refrigerate and chill thoroughly before cutting, about 2 hours.
-
18
Slide a knife between the pan and the brownies on the unlined sides.
-
19
Life the ends of the parchment or foil liner and transfer the brownies to a cutting board.
-
20
Cut into 16 squares.
-
21
NOTE: May be stored, airtight, in the refrigerator for 4 to 5 days.
