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1
Line a 13 x 9-inch baking dish with aluminum foil (dull side down for a glass dish, dull side up for metal), allowing a 2-inch overhang at each end.
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2
Brush the foil with melted butter and set the pan aside.
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3
If using a glass dish, preheat the oven to 325F.
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4
If using a metal pan, preheat to 350F.
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5
Make the cream cheese mixture.
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6
Using an electric mixer, beat the cream cheese with the sour cream, sugars, vanilla, egg, and salt until smooth.
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Set aside.
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8
Make the brownies.
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9
Whisk together and then sift both types of flour, baking powder, and salt.
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10
In a 2 1/2-quart heavy-bottomed saucepan, melt the butter with the two types of chocolate over low heat.
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11
Remove the pan from the heat and stir in the espresso powder and vanilla.
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12
Whisk the sugar and syrup into the melted chocolate until smooth.
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13
Add the eggs and egg yolk, one at a time, whisking well after each addition.
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14
When smooth, add the dry ingredients.
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15
Using a batter-whisk, combine the mixtures until smooth.
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16
Fold in the chocolate chips using a large rubber spatula.
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17
Pour half the brownie batter into the prepared baking dish and gently spread it to each corner using a long icing spatula or a table knife.
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18
Drop heaping spoonfuls of half the cream cheese mixture, randomly, on top of the chocolate batter.
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19
Pour and lightly spread the remaining brownie mixture over the top.
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20
Drop spoonfuls of the remaining cheese mixture on top and swirl both mixtures together using either your index finger, the stem end of a thin wooden spoon, or a regular table knife, going through both mixtures until intertwined.
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21
Place the pan in the oven and bake the brownies until a toothpick inserted into the center comes out with some chocolate adhering to it without being overly wet, about 35 minutes.
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22
(If you shake the pan gently, the brownie cake will jiggle just a bit.)
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23
Avoid overbaking.
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24
P|ace the pan on a wire rack and let the brownie cake cool thoroughly.
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25
Once cool, cover the pan with aluminum foil and let it sit for at least 4 hours (preferably overnight) in the refrigerator.
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26
To cut the brownies, lift the brownie cake out of the pan using the overhang of foil as a handle, and invert it onto another flat tray lined with waxed paper.
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27
Peel off the foil, then re-invert, right side up, and discard the waxed paper.
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28
Slice the slab into 2-inch squares using a sharp knife.
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29
For easier slicing, wipe off the knife after each cut.
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30
To best preserve moistness, store sliced brownies in an airtight tin or in a heavy-duty rectangular plastic container, separated by sheets of waxed paper.
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31
Either way, because of the perishable cream cheese, store these brownies in the refrigerator.
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32
For best flavor, however, bring them to a cool room temperature before serving.
