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1
Preheat oven to 350F.
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2
Butter and flour 8 x 8 x 2-inch metal baking pan.
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3
Melt butter in medium saucepan over low heat.
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4
Add chocolate; stir until chocolate melts.
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5
Remove from heat.
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6
Whisk in remaining ingredients.
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7
Spread batter in thin layer on bottom of prepared pan.
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8
Bake until tester inserted into center comes out with moist crumbs attached, about 10 minutes.
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9
Cool.
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10
Reduce oven temperature to 325F.
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11
Stir cream and coffee poweder in small saucepan over medium-high heat until coffee powder dissolves.
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12
Cool.
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13
Beat cream cheese and sugar in large bowl until light.
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14
Beat in egg and yolk.
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15
Add sour cream, flour, vanilla and coffee mixture; beat until smooth.
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16
Stir in chocolate chips.
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17
Spoon filling evenly over brownie.
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18
Bake until filling puffs slightly around edges and the center is set, about 35 minutes.
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19
Cool completely on rack.
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20
Cover pan with foil and chill overnight.
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21
Stir sour cream and sugar in small saucepan over low heat until sugar dissolves, about 2 minutes (do not boil).
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22
Spread topping evenly over filling.
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23
Cool slightly.
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24
Cover; chill until topping sets, at least 2 hours.
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25
(Can be made 1 day ahead; keep chilled.)
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26
Cut dessert into 24 bars.
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27
Serve cold.
