Marbled Mocha Brownies
from Belinda Jeffery's Mix & Bake
For the Brownie Base:
180g dark chocolate
90g unsalted butter
3 teaspoon instant coffee granules
330g castor sugar
150g plain flour
25g Dutch-processed cocoa
1/2 tsp salt
1 teaspoon vanilla extract
1 tablespoons very strong black coffee
For the Cream Cheese Topping:
250g cream cheese, at room temperature
60g unsalted butter, at room temperature
110g castor sugar
2 eggs, lightly beaten
1 1/2 tablespoon plain flour
1 tablespoon very strong black coffee
Preheat oven to 180 degrees C. Butter and line a 32 x 24 x 5cm baking tin and line it with foil, then lightly butter the foil.
In saucepan, melt chocolate, butter and coffee granules over low heat until all melted and smooth. Leave mixture to cool.
In large bowl, whisk together eggs and sugar for 1 minute. Sift flour, cocoa and salt into mixture. Stir them in lightly. Add vanilla extract, coffee and melted chocolate mixture. Stir until well mixed.
Using an electric mixer, beat the cream cheese, butter and sugar until light and fluffy. Drizzle in the beaten eggs a bit at a time, beating well between each addition. Mix in flour and coffee (mixture may look a bit curdled).
Give the brownie base mixture a stir and pour into prepared tin, leaving about half a cup of mixture. Tilt tin to get mixture to spread evenly. Dollop spoonfuls of the cream cheese topping all over this layer. Drop teaspoonfuls of the reserved brownie mixture over the cream cheese. Use a skewer to swirl the two mixtures together.
Bake for 35-40 minutes or until the edges are pale golden and an inserted skewer comes out with moist, but not wet, crumbs. Cool brownies in the tin on a wire rack. When completely cool, pop into freezer for an hour to chill.
Once firm, invert brownies out of tin and peel away the foil. Cut into slices and store in an airtight container. Brownies can be stored in the fridge for two weeks.