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1
Melt butter in heavy medium saucepan over low heat.
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2
Add unsweetened and bittersweet chocolate and stir until melted.
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3
Cool, stirring occasionally.
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4
Grease and flour bottom of 9-by-13-inch metal baking pan.
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5
Combine flour, baking powder and salt in small bowl.
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6
Using electric mixer, beat 2 eggs, 1 yolk and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted.
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7
Fold in chocolate mixture, then dry ingredients.
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8
Transfer 1/3 cup batter to small bowl; fold walnuts into remaining batter.
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9
Spread batter with nuts in prepared pan.
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10
Refrigerate for 15 minutes.
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11
Position rack in center of oven and preheat to 325 degrees F.
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12
Combine espresso powder and liqueur in small bowl and stir until dissolved.
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13
Blend cream cheese and confectioner's sugar in processor until very smooth, stopping occasionally to scrape down sides of work bowl.
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14
Blend espresso mixture, remaining egg and egg white.
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15
Spread cream cheese mixture over batter in pan.
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16
Transfer reserved batter to pastry bag fitted with 1/8-inch plain tip.
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17
Carefully pipe batter in lines down length of pan, spacing 3/4 inch apart.
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18
Starting 1 inch from one short end of pan, and at top long side, draw toothpick in straight line through dough lines, forming V pattern.
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19
Repeat process 1 inch from first line of V's, starting at bottom long side of pan.
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20
Repeat down full length of pan, spacing 1 inch apart.
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21
Bake until sides of brownies are puffed and center stays firm when pan is shaken, about 33 minutes.
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22
Cool in pan on rack.
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23
Cover and refrigerate brownies until well chilled.
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24
(Can be prepared 1 day ahead.)
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25
Using warm knife, cut into 2 1/2-by-3-inch bars.
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26
Serve well chilled.
