Preheat your oven to 350° F. and line an 8x8 inch brownie pan with parchment paper.
Brownie Layer:
In a medium pot, melt your butter. Add the chocolate chips on low heat and mix continuously until smooth and melted.
Remove from heat and add in the sugar and mix. Add the eggs, one at a time and mix until batter is smooth and glossy. Then add the flour and espresso powder and stir until incorporated. Transfer batter to pan.
PB Cream Cheese Layer:
In a medium bowl, using a hand mixer, beat the cream cheese, peanut butter, sugar and egg until creamy.
Assembly:
Transfer the brownie batter to the pan and spread out evenly.
Dollop like 10 spoonfuls on top of the brownie batter. Use a butter knife to create a swirl design.
Bake for 20 - 25 minutes - you know your oven better than I do - DO NOT OVER BAKE. Let her cool on a wire rack, for at least one hour, prior to slicing.
Notes
I used all natural peanut butter that was salted.Store leftovers in an airtight container in your fridge.