Take out the cream cheese so it can start to soften while you gather the rest of the ingredients. Make a foil or parchment paper sling for a 13x9 baking pan and set aside. Preheat your oven to 350°F / 180°C.

In a medium mixing bowl add 1 ¾ cups flour and 1 teaspoon table salt and whisk together. Set aside.

Working quickly, pour the boiling whiskey over the cocoa and espresso powder and stir with a spoon until fully incorporated. Add the chopped-up chocolate and keep stirring until fully melted and you should have a thick, chocolate base. Set aside to cool slightly for a few minutes.

Melt 3 tablespoons unsalted butter in a microwave safe container, then add the melted butter, ½ cup vegetable oil, and 2 teaspoons vanilla extract to the chocolate base, stirring until fully combined. Add 2 cups white sugar and ½ cup dark brown sugar and stir until there’s no dry clumps of sugar remaining and everything looks grainy, but mostly smooth. Now add the 2 eggs and 2 egg yolks, one at a time, until everything is smooth again.

Add the flour and salt mixture to the brownie base in 2-3 batches, stirring until no pockets of dry flour remain and you have a thick brownie batter. Butter or spray the foil or parchment sling with cooking spray. Reserve about ¾ a cup of batter and pour the rest into the prepared 13x9 baking pan. Use a spoon or spatula to spread out the batter into an even layer that reaches all the sides and corners of the baking pan.

Now make the cream cheese portion. Wipe out any remaining flour from the mixing bowl you used before and add the softened 8oz of cream cheese. Cutting it into smaller pieces will make mixing easier. Using a hand mixer on low speed, break up the cream cheese until fluffy and smooth.

Add the ¼ cup Bailey’s and ¼ cup white sugar and mix on low speed, increasing the speed as it mixes into the cream cheese. Now add the egg yolk and continue mixing until everything is smooth and creamy looking. If using the mini chocolate chips, add them now and fold into the cream cheese mix with a spatula.

Scoop large portions of the cream cheese mix and set on top of the brownie batter in the baking pan in random portions that aren’t touching. Now add the reserved brownie batter to the top of the cream cheese scoops. Using a butter knife or something similar, make vertical and horizontal swirls through the entire pan to create a swirled, marbled effect with the cream cheese.

Place the baking dish into the middle of the oven and bake for 30-40 minutes. Start checking at the 30-minute mark. A toothpick should come out slightly moist with a few crumbs attached. Mine took about 36 minutes. When finished cooking, remove from the oven and allow to cool for 5-10 minutes in the pan, then lift the sling out gently and set the brownies on a cooling rack until fully cooled and set.

Use a sharp knife to cut into 24 brownies and serve.