Espresso Swirl Brownies

You can probably tell I'm trying to get the best use of Alice Medrich's book before I have to return it. Here's another brownie recipe, based on the classic brownie recipe that I posted earlier.

Espresso Swirl Brownies
Alice Medrich

Ingredients:
Ingredients for classic brownie recipe without the nuts
1 Tbsp instant coffee or espresso powder
1 Tbsp water
8 ounces softened cream cheese
1/3 cup sugar
1 tsp vanilla extract
1 large egg

Directions:
1. Line a 9 inch square pan with foil or parchment paper. Preheat the oven to 350 F and position a rack in the lower third of the oven
2. Mix the batter for the Classic Brownies. Spread all but 1/2 cup of the batter in the pan. Set aside
3. Combine the coffee powder with water. Mix cream cheese with sugar and vanilla until smooth. Stir in the egg and the coffee mixture until well blended. Spread the cream cheese mixture over the batter in the pan. Spoon dollops of reserved brownie batter on top. Draw a knife through the dollops to swirl but do not scrape the bottom of the pan.
4. Bake 25 minutes and cool on rack. Refrigerate and chill thoroughly before cutting into 16 squares.