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1
Preheat the oven to 350F Grease the bottom and sides of a 9 x 9-inch square baking pan with nonstick cooking spray or butter.
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2
Chocolate layer: Melt the chocolate and butter in the top half of a double boiler.
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3
Stir and scrape the side of the saucepan occasionally with a rubber spatula until the chocolate is smooth and evenly melted.
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4
Set aside and let cool to room temperature.
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5
In a medium bowl, whisk the sugar and eggs until smooth.
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6
Stir in the melted chocolate, then the flour and salt and mix until well blended.
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7
Turn the batter into the prepared pan and spread evenly with the spatula.
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8
Coffee-Cream Cheese Layer: In another bowl, mix the cream cheese with the sugar until smooth.
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9
Add the eggs and stir until combined.
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10
Scrape down the side of the bowl with the rubber spatula.
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11
Stir in the instant coffee and vanilla until everything is well blended.
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12
Using a rubber spatula, spread the cream cheese mixture on top of the chocolate layer, then run a table knife through the cream cheese to swirl it into large white ribbons throughout the brown batter.
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13
Bake, until a toothpick inserted into the center of the brownie comes out.
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14
clean, 30 to 35 minutes.
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15
Let cool to room temperature, then cut into 16 (2-inch) squares.
