Preheat oven to 350°. Line a 9x13 pan with parchment paper and spray lightly with cooking spray.

Start with the brownie batter. Melt the butter and sugar in a large saucepan. Cook until the sugar is melted and shiny. Remove from heat.

Add the flour, cocoa, salt, baking powder, espresso powder, and vanilla to the saucepan. Stir and let cool for 5 minutes. 

Whisk in the eggs and stir until smooth. Fold the chocolate chips into the batter. Set aside.

To make the cream cheese batter, beat the cream cheese until smooth. Add sugar, flour, vanilla, and cream. Beat until smooth. Add the eggs and continue beating until smooth.

Spoon half the brownie batter into the pan. Top with cream cheese batter.

Melt the cookie butter slightly in the microwave, about 15-20 seconds, until it is thin enough to spoon over batter.

Dollop the remaining brownie batter and cookie butter over the cream cheese and swirl them together using a knife or chopstick.

Bake for 40 to 45 minutes, or until the edges are set and a toothpick comes out clean.

Cool completely before cutting. These are best if chilled in the fridge overnight before cutting.