• Preheat oven to 325°F. Lightly grease an 8-inch square baking pan and line with foil.

BROWNIE BASE

• In a small bowl melt chocolate chips in the microwave for 1 minute. Stir and add the butter. Microwave for another 30 seconds and stir until the mixture is smooth. Set aside to cool.
• In another bowl whisk together the sugar, eggs, coffee and vanilla. Add melted chocolate mixture and stir.
• Sprinkle flour over mixture and stir until combined. Pour into the prepared pan.

MOCHACCINO CHEESECAKE TOPPING

• In an electric mixer beat the cream cheese, sugar, cinnamon, vanilla and egg until smooth.
• Add the milk and flour beating until combined. Pour cheesecake mixture evenly over the brownie base.

BAKING

• Bake in preheated oven for 30-35 minutes, until the middle springs back when gently touched in the center with a finger. Allow to cool while making the glaze.

CHOCOLATE GLAZE/DRIZZLE

• Melt chocolate and butter together in a small pan over low heat. Stir until smooth.
• In a small cup combine instant coffee granules with boiling water and stir to dissolve.
• Add the coffee and whipping cream to the chocolate and stir until smooth.
• Drizzle about half the glaze over the cooked and cooled brownies in a diagonal pattern. Switch directions and drizzle the remaining glaze in a diagonal pattern the other way.
• Refrigerate at least 4 hours or overnight before cutting.
• Remove brownie from the pan using the foil overhang. Peel away foil and cut brownies using a hot knife. Be sure to wipe the knife after each cut.