This recipe was featured in Blessed by Cake.
Susan Lavery | Farmers EC
1 cup whipping cream
2 cups semisweet chocolate chips
1 tablespoon instant coffee granules
1/4 cup butter
3 tablespoons Kahlua coffee-flavored liqueur
1 box (15.5 ounces) Pillsbury Thick ’n Fudgy Chocolate
Chunk Deluxe Brownie Mix
2 eggs, divided
8 ounces cream cheese, softened
- Preheat oven to 350 degrees. Grease a 9-inch diameter springform pan.
- Heat whipping cream in a saucepan over medium heat until very hot but not boiling. Stir in chocolate chips until melted and smooth. Set mixture aside to thicken.
- In a small saucepan, combine coffee granules, butter and Kahlua, and heat over medium heat until butter is melted, stirring occasionally.
- In a large bowl, combine coffee mixture, brownie mix and 1 of the eggs, mixing well. Spread batter in greased pan.
- Beat cream cheese in small bowl until light and fluffy. Add remaining egg and beat until smooth.
- Add 1/2 cup of the chocolate mixture to cream cheese mixture and blend well. Spread evenly over brownie mixture in pan.
- Bake 45–55 minutes until top springs back when touched. Cool 10 minutes. Remove sides of pan.
- Let cool for 1 hour or until cake reaches room temperature.
- Place cake on serving platter. Spread remaining chocolate mixture over top, letting mixture run down sides. (You may need to thin it with 1–2 more tablespoons cream.)
- Chill 1 hour before serving.
Servings: 10. Serving size: 1 slice. Per serving: 561 calories, 6.63 g protein, 32.83 g fat, 60.6 g carbohydrates, 2.15 g dietary fiber, 234 mg sodium, 22.32 g sugars, 90 mg cholesterol
Tips:
- Let the chocolate drip down the sides just enough to run over but not pool on the plate—makes it look irresistible.
