Preheat your oven to 350°F. Line a 9x9 inch baking pan with parchment paper and grease it with butter.
Melt the milk chocolate in the microwave in small intervals of 20 seconds until fully melted. Let the melted chocolate cool down before adding.
Place the melted butter, sugar, and cocoa powder in a large bowl, mixing until fully combined. Add in the eggs and whisk well to combine.
Dissolve the instant coffee in 1 tablespoons of boiling (or really hot( water, then add it into the butter mixture. Mix in the melted chocolate.
Sieve or sift in the flour and salt, folding everything with a spatula. Reserve about ½ cup of batter, set aside. Add the dark chocolate chips to the remaining batter, then pour it into the baking pan.
Cream Cheese Layer:
Beat the cream cheese at medium speed for 2-3 minutes or until fluffy. Slowly add in the sugar, salt and vanilla, mixing at low speed to incorporate. Add the eggs one at a time, mixing them in well.
Pour the cream cheese mixture on top of the brownie batter in the tray, levelling it with an offset spatula.
Add 1 tablespoon of hot water over the reserved brownie batter, to thin it out.
Randomly place dollops of the thinned brownie batter over the cream cheese. Use a skewer or knife to make swirls on the surface.
Bake the cream cheese brownies for 30-35 minutes. Let the brownies cool down fully, then chill in the refrigerator for 1-2 hours before cutting.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!
This recipe uses a minimal sugar for a balanced flavor. If you like your brownies sweeter, feel free to add more sugar as desired.