Ingredients
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8 tablespoons unsalted butter 4 ounces unsweetened chocolate 1 1/4 cups sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2 large eggs 1/2 cup all-purpose flour 1 tablespoon instant coffee or espresso powder 1 tablespoon water 8 ounces cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla extract 1 large egg 9-inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or foil
Procedure
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Preheat the oven to 325 degrees. Position a rack in the lower third of the
oven. Melt the butter with the chocolate in the top of a double boiler or
in a medium heatproof bowl set in a pan of barely simmering water. Stir
frequently until mixture is melted and smooth. Remove the top of the
double boiler (or the bowl) from the heat. Stir in the sugar, vanilla, and
salt. Add the eggs, one at a time, stirring until each is incorporated
before adding the next. Stir in the flour and beat with a wooden spoon
until the batter is smooth and glossy and comes away from the sides of the
pan, about 1 minute. Spread all but 1/2 cup of the batter in the prepared
pan. Set aside.
Combine the coffee powder with the water. Set aside. Mix the cream cheese
with the sugar and vanilla until smooth. Stir in the egg and the coffee
mixture until well blended. Spread the cream cheese mixture over the
batter in the pan. Spoon dollops of reserved brownie batter on top.
Without scraping the bottom of the pan, draw a table knife through the
dollops to swirl and marble the chocolate and espresso batter without
thoroughly mixing them. Bake for 20 to 25 minutes, or until the brownies
just begin to pull away from the sides of the pan. Cool on a rack.
Refrigerate and chill thoroughly before cutting, about 2 hours.
