Heat the oven to 180 degree C. Grease and line an 8 x 8 inch square baking pan with parchment paper and keep aside.

In a microwave safe bowl, add butter and chopped chocolate and melt on low power, until completely melted. Alternatively, you can use a double boiler as well. Let it cool down a bit.

Stir 190 gm sugar, 1 tsp vanilla into the chocolate mix. Beat in 3 eggs until smooth. Stir in the espresso, cacao powder and flour and mix until combined.

In a separate bowl, whisk together remaining sugar, egg, vanilla and cream cheese until smooth.

Spread the chocolate brownie mix into prepared baking pan. Then pour over the cream cheese mix in blobs and marble using a knife to cut through the both mixes.

Bake for 30 minutes. Cover loosely with aluminium foil during the last 10 minutes of baking, if top starts to brown too much. Let cool in pan completely. Cut into 16 squares.