Eggnog Swirl Brownies - Ohio Eggs

Ingredients

Eggnog Cream Cheese Swirl

4oz. Cream cheese, room temperature

3 Tablespoons eggnog

1 Tablespoon all-purpose flour

Pinch of salt, nutmeg and cinnamon

Brownies

2/3 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

4oz. Unsweetened chocolate, chopped

2oz. Bittersweet chocolate, chopped

10 tablespoons unsalted butter

1 ¼ cups granulated sugar

2 teaspoons instant espresso powder

1 teaspoon pure vanilla

3 large eggs

Directions

Stir together the ingredients for the eggnog cream cheese, set aside.
Preheat oven to 325 degrees F. Spray an 8X8 inch baking pan with cooking spray or line the pan with foil and spray the foil. In a small bowl whisk together the flour, baking powder and salt. In a bowl over a pan of simmering water or in the microwave, melt the chocolates and butter. Stir the sugar, espresso powder and vanilla into the melted chocolate.
Whisk in the eggs one at a time until the mixture is smooth and shiny.
Add the flour mixture, stir in until just incorporated.
Pour batter into prepared pan.
Dollop the eggnog cream cheese mixture evenly over the batter and swirl with a knife through the batter.
Bake the brownies until a tester comes out with a few crumbs. Approximately 35-45 minutes
Cool brownies for 5 minutes then remove from the pan to cool completely to room temperature.
Cut into desired size squares and serve.