• Preheat the oven to 350 F (180C). Grease and line a 9×13 inch (24×35 cm) baking pan with parchment paper.

Prepare the cream cheese mixture.

• Mix the cream cheese until smooth.
• Mix in the sugar, orange zest and orange juice. Incorporate the egg and set aside until ready to use.

Prepare the brownie batter.

• In a bowl whisk in the flour, cocoa powder, baking powder and salt.
• Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove from heat and whisk in sugar.
• Add eggs one at a time and mix well until incorporated. Add espresso coffee, almond extract and vanilla extract.
• Gradually incorporate flour mixture until well combined.

Assemble the marbled brownies.

• Pour chocolate batter into the prepared pan and spread evenly.  Reserve about ¾ cup to use later to create swirls.
• Spread the cream cheese mixture over the top.
• Spoon the remained ¾ cup chocolate batter over the cream cheese and using a knife create swirls.
• Bake for 25-30 minutes until set. Let it cool completely on a cooling rack,cover and refrigerate for several hours or overnight.
• Cut in squares using a hot knife.