Mocha Cream Cheese Swirl Brownies

Prep: 20 min  Bake: 30 min

Brownie:
1/2 cup unsalted butter, cut into pieces
114g of chopped bittersweet chocolate (about 3/4 cup or half a package of Bakers chocolate)
1 cup of sugar
2 large eggs
1/2 tsp of vanilla
3/4 cup of all purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp instant espresso or tbsp of instant coffee powder
1/2 tsp baking powder
1/2 tsp salt

Swirl
1/2 cup of block-style cream cheese, room temperature
2 tbsp sugar
1 tbsp of unsalted butter, softened
1/4 tsp of vanilla

Instructions:
1. Preheat oven to 350F.  Line a 9-in. square baking pan with parchment paper
2. Melt butter with chocolate in a small heavy-bottomed pot over low heat, stirring until uniform.  Remove from heat. Stir in sugar. Add eggs, one at a time, stirring until fully combined.  Stir in vanilla.
3. Combine flour, cocoa powder, espresso, baking powder and salt in a bowl and stir with a fork until uniform.  Whisk flour mixture into chocolate mixture.
4. Mix together cream cheese, sugar, butter, egg yolk and vanilla until fully combined.
5. Pour half the chocolate batter into the pan and spread to the corners.  Add dollops of cream cheese mixture, then pour the rest of the chocolate batter around them.  Use the tip of a knife to swirl the batters together.
6.  Bake for 30 to 35 min or until brownies are set and a cake tester comes out with crumbs clinging to it.  Let cool, then transfer to the refrigerator to chill fully before cutting into squares.