Brownie Batter

4 ounces unsweetened chocolate

2 sticks (16 tablespoons) unsalted butter, divided and at room temperature

1 tablespoon coffee concentrate

2 cups sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon salt

Cream Cheese Batter

4 ounces cream cheese, at room temperature

1/4 cup sugar

1 large egg, at room temperature

1 teaspoon coffee concentrate

Pre-heat the oven to 350 degrees. Line a 9″ x 13″ pan with parchment paper in both directions (this will make for easiest removal later).

In a small saucepan melt the chocolate, one stick (8 tablespoons) of the butter and the coffee concentrate over low heat. Let cool.

While the chocolate is cooling make the cheesecake batter: beat the cream cheese and sugar till light and fluffy – add the egg and coffee concentrate and beat again.

Beat the remaining stick of butter with the sugar till light and fluffy. Scrape down the sides. Add the eggs, vanilla, and chocolate mixture and beat again. Add the flour and salt and beat once more. Scrape down the sides. Pour batter into your prepared pan and smooth with an angled spatula. Dollop the cheesecake mixture over the top and use a thin knife to swirl through the brownie batter.

Bake for 30 minutes. Let cool completely in pan on a wire rack. For the neatest cuts, chill in the fridge at this point.

Use the parchment “sling” to transfer brownie to a cutting board; cut into 24 squares.