1

Preheat the oven to 350°F. Coat an 8-inch square baking pan with cooking spray.

2

In a small bowl, add 2 eggs. Into a medium bowl, separate the white from the third egg. Add the yolk to the bowl with the first 2 eggs. Reserve the egg white.

3

In a food processor, combine the beans, 2 eggs plus yolk, ½ cup sugar, cocoa powder, oil, salt, baking powder, ½ tsp vanilla, and espresso powder and process, stopping several times to scrape down the sides of the bowl, until smooth, 2 to 3 minutes. Add the flour and chocolate and pulse just to combine.

4

In the bowl with the egg white, add the cream cheese, and remaining ¼ cup sugar and ½ tsp vanilla. Using an electric mixer, beat until fluffy. Pour the brownie batter into the prepared pan. Spoon the cream cheese on top in 16 spoonfuls, 4 down by 4 across. Using a sharp knife or toothpick, lightly drag the cream cheese through the batter to create swirl patterns.

5

Bake until a toothpick inserted in the center comes out mostly clean, 20 to 22 minutes. Transfer the pan to a wire rack. Let cool completely in the pan.

6

Serving size: 1/16 of pan