Coffee and Doughnut Brownies

Makes about 24 bars

1 ¼ cups flour

¾ cup sugar

¼ cup unsweetened cocoa powder

2 tablespoons espresso powder

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon nutmeg

½ cup buttermilk

4 tablespoons butter, melted

16 ounces (2/8 oz packs) cream cheese, room temperature

½ cup sugar

2 eggs

¼ cup Kahlúa or other coffee liqueur

1 cup chocolate covered coffee beans, chopped

Preheat oven to 350°.  Lightly spray a 9×13 pan with cooking spray.  Line pan with parchment paper, allowing an inch of paper above the edges of the pan, then spray paper.  Set aside.

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, baking powder, cinnamon, baking soda, salt and nutmeg for the “doughnut” layer.  Set aside.

Combine buttermilk and melted butter in a measuring cup and pour into flour mixture.  Stir to combine.  Spread mixture evenly in prepared pan.

Beat cream cheese and ½ cup of sugar for the cheesecake layer in a mixer bowl on medium speed until combined.  Add eggs and liqueur, beating until smooth, about 5 minutes.  Pour over doughnut layer.

Bake until set about 25 minutes.  Remove from oven and let cool about 15 minutes before removing from pan.  Using the paper to lift, remove brownies and set on a cutting board.  Sprinkle with coffee beans and chill until cool, about 30 minutes to an hour or for 15 minutes in the freezer.   Cut into bars and serve.  Store leftovers in refrigerator.