Sweet Cream Brownies

Cheesecake filling:
6 ounces of cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1/4 cup granulated sugar
1 egg
1 tbsp irish cream 

Super Chewy Brownies: 
1/3 cup dutch-process cocoa
1 and 1/2 tsp instant espresso
1/2 cup and 2 tbsp boiling water
2 ounces unsweetened chocolate, chopped
4 tbsp unsalted butter, melted
1/2 cup and 2 tbsp vegetable oil
2 eggs
2 egg yolks
2 tsp vanilla extract
2 and 1/2 cup granualted sugar
1 and 3/4 cup all-purpose flour
3/4 tsp salt
6 ounces bittersweet chocolate, chunked

Preheat oven to 350 degrees and move oven rack to lowest position. Line a 9x13 baking pan with parchment paper and spray with nonstick cooking spray, this will help you get the super chewy brownies out of the pan without crumbling them. Combine cream cheese, butter, sugar, egg, and irish cream and mix until smooth, set aside. 

Whisk together cocoa, espresso powder, and boiling water until the chocolate is melted. Whisk in melted butter and oil. While continually whisking, add in eggs, yolks, and vanilla until mixture is smooth. Add in sugar until completely mixed in. Slowly add in flour and salt, then chocolate chunks and mix with spatula until combined. 

Pour brownie batter into prepared pan. Drop spoonfuls of cheesecake filling into brownie mixture. Using a knife, swirl the brownie batter and cheese filling together. Bake for 35-40 minutes or until edges of brownies have browned. Transfer to a wire rack and cool completely. Lift brownies out of pan and refrigerate till chilled. Cut brownies into however you can handle it and serve chilled.