Ingredients

• 1/4 cup semisweet mini chocolate chips
• 6 ounces semisweet chocolate, chopped
• 6 tablespoons unsalted butter
• 1 tablespoon instant coffee
• 4 large eggs
• 1 1/2 cups sugar
• 1 cup flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon coffee liqueur
• 1 (8 ) package cream cheese, at room temp
• 1/4 cup unsalted butter, room temp
• 1/2 cup sugar
• 2 large eggs
• 2 tablespoons flour
• 1 tablespoon coffee liqueur

Instructions

1. Brownie batter - preheat oven to 350~. Butter 13"x9"x2" baking pan.

2. Combine chocolate, butter, and coffee powder in heavy small saucepan. Stir over low heat until melted and smooth.

3. Remove from heat; cool slightly.

4. In lg. bowl, beat eggs until frothy. Gradually add sugar and beat until mixture is pale yellow and slightly thickened.

5. Stir in flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate mixture; stir until well blended.

6. Cream cheese mixture - using electric mixer, beat cream cheese and butter in lg. bowl until smooth.

7. Add sugar and beat until fluffy. Beat in eggs, flour, and coffee liqueur.

8. Set aside 1/2 cup brownie batter for topping.

9. Pour remaining batter into prepared pan. Carefully spoon cream cheese mixture over batter, covering completely. Sprinkle chocolate chips evenly over cream cheese layer.

10. Drop reserved batter by spoonfuls over cream cheese layer.

11. Using small knife, swirl batter into cream cheese mixture to resemble marble pattern.

12. Bake brownies until edges are light golden and toothpick inserted into center comes out with some crumbs still attached; about 30 mins.

13. Cool completely in pan on rack; cut into squares.