Preheat oven to 375°F and grease a square baking pan, or line with parchment, leaving an overhang on both sides for easy removal.
In a small saucepan, melt butter over medium-low heat. Remove pan from heat and whisk in chocolate until melted and mixture is smooth.
Pour chocolate mixture into a large bowl and mix in espresso powder and sugar.
Beat eggs in a small bowl and then slowly whisk in to ensure the mixture (which might be still warm from the stove) does not cook the eggs. Whisk in vanilla.
Stir in salt and flour until well-blended.
In a small bowl, mix together cream cheese and jam until smooth.
Pour the brownie batter into the prepared pan and smooth to the edges. Dollop the cream cheese mixture on top, then, using a butter knife, gently swirl by moving the knife back and forth across the batter.
Baked for 25-30 minutes. Let cool completely before cutting.