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1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and espresso powder; mix until well blended. Set aside.
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2
Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
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3
Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. To serve, place brownie square on each serving plate. Drizzle 1 teaspoon liqueur over each brownie, and serve. Store leftover brownies covered in refrigerator.
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