TIP! Nestle Coffee and Milk is available from the coffee section of major supermarkets. Brownie will keep for up to three days, stored in an airtight container at room temperature or in the fridge in warmer months.
Ingredients
Method
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 4cm above pan edges.
Dissolve coffee in 2 tblsps boiling water.
Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Stir in coffee mixture. Remove from heat.
Stir sugar into chocolate mixture. Add eggs, and combined sifted flours and cocoa. Stir until combined. Pour into prepared pan. Spread evenly.
To make topping, beat cream cheese in a medium bowl with a hand-held electric mixer until smooth. Add the Coffee & Milk and beat until combined. Pour topping over brownie layer in pan. Using a flat-bladed knife, swirl mixtures together to create a marble effect.
Cook in a moderately slow oven (160C) for 40 to 45 minutes, or until just firm to touch. Remove from oven. Cool in pan for 1 hour.
Lift brownie from pan. Cut into squares. Serve warm or at room temperature with ice-cream.
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