Step 1

Preheat the oven to 350-degrees Fahrenheit and spray a mini muffin tin with cooking spray very well.

Step 2

In a medium microwave-safe bowl, add the butter and chopped chocolate. Melt in the microwave in 20 second pulses, stirring between each pulse. It's okay to pull it out of the mcirowave before all of it is melted--the residual heat will melt it fully if you let it rest on the counter for a few minutes.

Step 3

Once the chocolate is sufficiently melted into the butter, add 5 tablespoons of the sugar, 1/2 teaspoon of the vanilla and the instant espresso powder. Stir well, then set aside to cool.

Step 4

Once cool, add the egg to the chocolate mixture and whisk very well.

Step 5

Then, evenly sprinkle the flour, cocoa powder and baking powder over the chocolate mixture. Stir gently to combine.

Step 6

Divide the mixture into the mini muffin tin. If you're using a 24-hole pan, it's helpful to leave a space between each brownie bite so that they rise higher while baking.

Step 7

Next, in a separate bowl, whisk together the cream cheese, the remaining 2 tablespoons of sugar, heavy cream, and the last 1/4 teaspoon of vanilla.

Step 8

Dollop a bit of the cream cheese mixture over each mini brownie bite. Using a toothpick, swirl the cheesecake mixture into the brownie batter.

Step 9

Bake for 10 minutes. Remove from the oven and let cool for 5 minutes in the muffin tin. Run a knife around the edges of each brownie bite, then carefully move the bites to a wire rack to allow them to cool.