Cappuccino-Cream Cheese Brownies

• baker's unsweetened chocolate squares, chopped↗4
• cup butter or 3/4 cup margarine↗3⁄4
• cups sugar, divided↗2 1⁄3
• eggs↗5
• tablespoons maxwell house cafe instant coffee, any flavor↗3
• teaspoon vanilla↗1
• cups flour↗1 1⁄4
• (250 g) package philadelphia brick cream cheese, softened↗1
• tablespoons flour↗2
• teaspoon ground cinnamon↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Microwave chocolate and butter in large microwaveable bowl on medium 2 minutes or until the butter is melted. Stir until the chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, the coffee granules and vanilla; mix well. Stir in 1 1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.

3. 3

   Beat cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 tablespoons flour and cinnamon in the same bowl until well blended. Spoon over brownie batter. Swirl with a knife to marbleize.

4. 4

   Bake 40-50 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator.

5. 5

   HOW TO SOFTEN CHEESE: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10-15 seconds or until softened.