Brownie Recipes for you to enjoy - part 2 - Kahlua Fudge Cream Cheese Brownies

As promised, following is the 2nd recipe, for Kahlua Fudge Cream Cheese Brownies:

KAHLUA FUDGE CREAM CHEESE BROWNIES (MK 10-1-06)

Amount	Ingredient
WHISK together, + set aside:
1-1/2 cups + 3 T	AP flour
½ tsp	Baking soda
½ tsp	Salt
BRING these 3 ingredients JUST to boil in saucepan, then remove from heat:
2/3 cup (5.34 oz.)	Butter
1-1/2 cups	Sugar
¼ cup	Water
Add to saucepan, and STIR in until smooth, then allow to COOL slightly:
12 oz (2 cups)	Chocolate chip morsels
1 tsp	Vanilla
POUR in and stir to blend:
¼ cup	Kahlua
ADD, 1 at a time, stirring after each addition:
4	Eggs
GRADUALLY blend in:	Above flour mixture

PREP:  Spread ~1/2 of brownie batter in parchment-lined 9” x 13” pan.  Prepare cream cheese batter below:

Amount	Ingredient
CREAM with paddle on LOW until smooth:
8 oz.	Cream cheese, room temperature
MIX in, on low, until uniform:
¼ cup	Sugar
1 tsp	Vanilla (or another flavoring, such as orange or almond extract, if desired)
ADD, and mix until smooth:
1	Egg yolk

Place spoonfuls of the cream cheese batter on top of the brownie batter in a random scattering, using ~2/3 of it.  Pour the rest of the brownie batter on top and spread it evenly.  Top with spoonfuls of the remaining cream cheese batter.  Using a butter knife or wooden spoon handle, gently draw it back and forth thru the brownies to swirl the 2 batters together lightly. 

BAKING:  325° – 35 minutes, until still slightly gooey.  Bake slightly longer if you like a less fudgy brownie.  This brownie can also be baked at 350° for a more cake-like brownie.

COOLING:  In pan 10-15 minutes, then remove w/parchment, onto rack.

YIELD:  20 squares – ~2” x 2”