Preheat the oven to 180°C. Lightly butter a 22 x 33cm pan and line with baking paper.
To make the brownie batter, melt the butter in a large saucepan then add the sugar. Cook at medium heat until well-combined and mixture looks shiny. Remove from the heat and add in cocoa, salt, baking powder, coffee, and vanilla essence. Cool slightly, then whisk in the eggs. Whisk in the flour until smooth.
To make the cream cheese batter, beat the cream cheese until smooth. Mix in the sugar and flour, then the cornflour mixture, vanilla essence, cream, and eggs.
Spoon about half of the brownie mixture into the prepared pan, then top with the cream cheese batter. Plop remaining brownie batter on top
Bake the brownies for 35 to 45 minutes. When done, a toothpick inserted in the centre should come out clean and edges should be set. Cool completely before cutting and serving.