Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.

In a large bowl, whisk together the melted butter and granulated sugar until combined.

Whisk in the eggs one at a time, followed by the vanilla extract and optional espresso powder.

Sift in the cocoa powder, flour, and salt, then gently fold until just combined. Do not overmix. Fold in the chocolate chips.

Pour the brownie batter into the prepared pan and smooth the top to create an even layer.

In a separate bowl, beat the room-temperature cream cheese until completely smooth. Add the powdered sugar, cream, and vanilla, mixing until silky and uniform.

Dollop the cream cheese filling over the brownie batter and gently spread into an even layer with an offset spatula. Sprinkle half of the crushed cookies on top.

Bake for 30-35 minutes until the edges are set and a toothpick inserted into the brownie base comes out with moist crumbs. The center of the filling should still jiggle slightly.

While the bars cool, create the glaze: in a small bowl, melt the chocolate and butter together in 30-second microwave bursts, stirring. Once smooth, whisk in the powdered sugar, hot water, and vanilla until a thick, ultra-shiny glaze forms.

Pour the decadent glaze over the partially cooled bars, completely drenching the entire surface. Immediately sprinkle the remaining crushed cookies over the wet, glistening glaze.

Let the bars cool completely, then refrigerate for at least 1-2 hours until firm before slicing into 16 perfect squares with a hot, clean knife. Enjoy every indulgent, mouth-watering bite!