- Prep Time: 20m
- Cook Time: 35m
- Yield: 1 half sheet pan (13x18")
- Category: Dessert
Ingredients
Drop Batter
- Baking spray
- 4 oz cream cheese, at room temperature
- 3 tbsp. unsalted butter, at room temperature
- 1/3 c granulated sugar
- 1 large egg, at room temperature
- 2 1/2 tbsp. self-rising flour
Brownie Batter
- 3 3/4 c granulated sugar
- 2 2/3 c all-purpose flour
- 1 1/2 c dark cocoa powder
- 3/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 3/4 c (1 ½ sticks) unsalted butter, cut into small cubes and softened
- 1 1/2 c Kahlúa® Rum and Coffee Liqueur
- 6 large eggs, at room temperature
Instructions
- Preheat the oven to 325°F and prepare a rimmed sheet pan with baking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and sugar on medium speed, until creamy, about 3 minutes. Add in the egg and beat well. Scrape the sides of the bowl, add in the flour, and beat until well blended. Transfer the drop batter to another bowl and set aside.
- Clean the bowl of the stand mixer and start on the brownie mixture. In the bowl, mix together the sugar, flour, cocoa, baking powder, and salt.
- Stir in the butter pieces and Kahlúa®. Beat with the paddle attachment on medium speed until smooth.
- Beat in the 6 eggs, one at a time. Mix until smooth and scrape the sides of the bowl.
- Transfer the mixture to the prepared baking pan, spreading evenly.
- Spoon the cheese mixture over the chocolate batter, spacing evenly. Run a knife through the batter to swirl.
- Place in the oven and bake for 35 minutes. After baking, remove from the oven and cool completely on a wire rack before cutting.
- Cut into bars and enjoy!