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 espresso powder over low heat. Let cool.

While the chocolate is cooling make the cheesecake layer: beat the cream cheese and sugar till light and fluffy - add the egg and espresso powder 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 the 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.