Heat oven to 350. Line a 13" x 9" x 2" baking dish with aluminum foil. Coat with nonstick cooking spray. Stir together flour, salt and baking powder in a small bowl. Melt butter in a large bowl in the microwave oven at 100% power for about 90 seconds or in a large saucepan over low heat. Off heat, stir in the chocolate and espresso powder until smooth. Stir in sugar. Beat in eggs and vanilla until blended. Stir in flour mixture and brickle bits until combined. Scrape into prepared baking dish. Prepare swirl: Melt butterscotch morsels in a medium size bowl in the microwave following package directions or in the top of a double boiler over simmering water; stir until smooth. Stir in flour and cream cheese until blended. Scrape into plastic food storage bag, pushing mixture to one corner; snip off 1/4 inch from one corner. Squeeze cream cheese mixture in a decorative pattern over the top of the brownie mixture. Swirl with knife to blend mixtures in a marble pattern if desired. Bake in 350 oven for 25 minutes or until center is just firm to touch. Cool brownie completely in pan on wire rack. Cut into 20 bars. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 20 servings|
|Calories from Fat: 57 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 159.4mg||49 %|
|Sodium 95.7mg||3 %|
|Potassium 99.4mg||3 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 60.5g|
|Protein 6.3g||9 %|
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Calories per serving: 317
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