4 ounces unsweetened chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
1/2 cup unsifted all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon instant coffee powder
1/3 cup chocolate milk
2 teaspoons water
2 extra-large eggs (at room temperature)
1 1/2 cups granulated sugar
1/2 cup walnut pieces, toasted
1/2 cup raisins

Preheat oven to 325 degrees F. Butter sides of 9-inch square pan. Line pan with foil, allowing foil to extend over the two sides. Butter and flour foil.

Melt unsweetened chocolate and butter in small saucepan over very low heat (or in microwave), stirring until smooth. Cool to room temperature.

Sift flour, baking powder and salt into small bowl.

Place coffee powder into large bowl; add water and stir to dissolve. Add eggs and sugar. Using electric mixer, beat mixture until it is pale yellow. Fold in melted chocolate, then the dry ingredients. Fold in walnuts and raisins. Spread batter in prepared pan. Bake until top is dry and cracked and wooden pick inserted in center comes out with wet batter still attached, about 28 minutes (do not overbake). Transfer to rack and gently press down any raised edges.  Maintain oven temperature.

Topping
4 1/2 ounces semi-sweet chocolate, chopped
8 ounces cream cheese (at room temperature)
1/4 cup granulated sugar
1 extra-large egg (at room temperature)

Melt semi-sweet chocolate in top of double boiler over simmering water (or in microwave), stirring until smooth. Remove from heat.

Blend cream cheese and sugar in food processor until smooth. Add warm melted chocolate and blend well. Add egg and blend until just combined. Pour topping over hot brownie. Bake until topping moves just slightly in center when shaken, about 10 minutes. Transfer to rack and cool completely. Cover with foil. Refrigerate overnight.

Lift brownies from pan using foil sides. Cut into squares to serve.