Marbled Cream Cheese & Kahlua Brownies

Cheesecake filling:
8 oz cream cheese at room temperature
5 T butter at room temperature
1/4 c sugar
1 lg egg
1 T Kahlua

Brownies:
1 pkg (19.8 ounce) brownie mix
1/3 c vegetable oil
1/4 c Kahlua
2 lg eggs
1/2 c mini semisweet chocolate chips

1. Prepare the filling:place the cream cheese, butter, sugar, egg and Kahlua in a large mixing bowl and blend with an electric mixer on low speed until smooth and well combined. Set the bowl aside.

2. Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist the bottom of a 9x13 inch pan with vegetable oil spray. Set the pan aside.

3. Place the brownie mix, oil, Kahlua, and eggs in large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect. Scatter the chocolate chips evenly over the top. Place pan in oven.

4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust. 27-32 minutes. Remove pan from oven and place on wire rack to cool for 30 minutes. Cut brownies into 24 squares.

*store brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw brownies overnite on counter before serving.

I have been known to use more Kahlua ;)