BROWNIES:

6 tbsp. unsalted butter or regular unsalted stick butter
3 (1 oz.) squares unsweetened chocolate
1 1/2 tsp. instant espresso powder
2 lg. eggs
1 c. granulated sugar
2 tbsp. coffee-flavored liqueur (ex. Kahlua) or strong coffee
1/2 tsp. vanilla extract
1/2 c. flour
1/4 tsp. baking soda
1/4 tsp. salt

CREAM CHEESE SWIRL:

3 oz. cold cream cheese
1/3 c. granulated sugar
Yolk of 1 lg. egg
2 tbsp. coffee-flavored liqueur or strong coffee

Position 1 rack in center of oven and heat to 350 degrees. Lightly grease and flour 8-inch pan.

BROWNIES: Melt butter in a medium saucepan over low heat. Remove from heat and add chocolate and espresso powder. Let stand 1 minute, then whisk until smooth. Cool 10 minutes or until lukewarm.

Meanwhile, beat eggs and sugar in a medium bowl with electric mixer on high speed 2 minutes or until thickened and light in color. Beat in butter mixture, liqueur and vanilla. Stir in flour, baking soda and salt. Spread evenly in prepared pan.

CREAM CHEESE SWIRL: Beat cream cheese and sugar in a small bowl with electric mixer on medium speed 1 minute. Beat in egg yolk and coffee liqueur. Drop tablespoonfuls over chocolate batter. Draw a knife through both batters, swirling them together for a marbelized effect. Bake 40 to 42 minutes until a toothpick inserted in center comes out with a moist crumb. Cool in pan on wire rack. Makes 12.