Ingredients

1/4 cup semisweet mini chocolate chips

6 oz semisweet chocolate, chopped
6 tablespoons unsalted butter
1 tablespoon instant coffee powder
4 eggs
1 1/2 cup sugar
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon coffee liqueur

8-oz cream cheese, room temp
1/4 cup unsalted butter, room temp
1/2 cup sugar
2 eggs
2 tablespoons flour
1 tablespoon coffee liqueur

Directions

Preheat oven to 350. Grease a 13″x9″x2″ baking pan. Combine
chocolate, butter, and coffee powder in heavy small saucepan. Stir
over low heat until melted and smooth. Remove from heat, cool
slightly.

In a large bowl, beat eggs until frothy. Gradually add sugar and
beat until mixture is pale yellow and slighly thickened. Stir in
flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate
mixture, stir until well blended.

Beat cream cheese and butter in a large bowl until smooth. Add
sugar and beat until fluffy. Beat in eggs, flour, and coffee
liqueur.

Set aside 1/2 cup brownie batter for topping. Pour remaining batter
into prepared pan. Carefully spoon cream cheese mixture over
batter, covering completely. Sprinkle chocolate chips evenly over
cream cheese layer. Drop reserved batter by tspnfuls over cream
cheese layer. Using a small knife, swirl batter into cream cheese
mixture to resemble a marble pattern.

Bake brownies until edges are light golden and toothpick inserted
into center comes out with some crumbs still attached, about 30
mins. Cool completely in pan on rack, cut into squares.