Banana Cream Cheese Brownies

Caramelized Bananas
2 In a medium flat bottomed pan add in 2 tablespoons of salted butter. Place the pan over low heat to melt the butter. Sprinkle in the brown sugar and cinnamon.
3 Peel and slice two bananas, it doesn't matter to much how you slice them because we'll be smushing them with a fork once they've softened.
4 Keep the heat over low or medium low. Use a spatula or a spoon to push the bananas around a bit to keep them from sticking and slowly start to break them up.
5 After a couple minutes, they should be nice and soft. Use a fork to mash them up. There will still be banana clumps but there shouldn't be any pieces larger than 1/2" chunks.
6 Turn off the heat, sprinkle in the flaky salt and pour in the vanilla. Stir to combine and set aside to cool.
Cream Cheese Swirl
8 In a medium mixing bowl, whip the cream cheese until smooth. Crack in the egg and then add in the salt and vanilla.
9 Beat again on medium speed until smooth. Set aside.
Brownie Batter
12 Preheat the oven to 350 F and place a rack in the center of the oven.
13 In a medium pot add in the butter, brown sugar, espresso powder, and salt. Place over medium low heat to melt the butter. Whisk occasionally until the butter has melted.
14 Continue to cook and whisk until the butter and sugar are completely mixed, smooth and bubbling. Keep cooking and whisking for 2-3 minutes after it has started to bubble.
15 Add in the cocoa powder and vanilla and whisk again. Allow it to cool for at least 5 minutes but ideally 10.
16 Then crack in all 3 eggs, one at a time whisking until mixed in between each addition.
17 Pour in the flour and baking powder and whisk once more until just combined.
18 Last but not least pour the chocolate chips into the batter and stir to combine.
19 Line an 8" x 8" square metal baking pan with a sheet of parchment paper for an easy lift out.
Assemble
21 Pour 95% (like basically all except scraping the sides of the pot) of the brownies batter into the lined metal pan.
22 Dollop the cream cheese filling (about 2 tablespoons at a time) all over the surface of the batter.
23 Then dollop the caramelized bananas in between the dollops of the cream cheese. Finally scoop the remaining brownie batter into small 5-6 little dollops on top wherever you want. Use a knife to gently drag lines in an s pattern over the surface first snaking up and down in one direction. Then turn the pan 90 degrees and snake back up and down.
Bake
25 Bake the brownies in the hot oven for 30 minutes, then rotate 180 degrees and bake for another 15 minutes until the whole top has puffed and cracked.
26 It should still have a wobble to it.
27 Remove the pan from the oven. Leave to cool to room temperature for 30 minutes to an hour.
28 Slice the set brownies with a hot knife, cleaning between each slice, to get clean cuts and serve immediately or store in an airtight container at room temperature.