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Line and lightly grease a 15cm square baking tray with baking paper and pre heat your oven to 180°C.
In a saucepan, melt your butter and sugar on a low heat. Add the milk and espresso. Turn off the heat and then add the chocolate, letting it melt. Mix until smooth and leave to cool.
Sift your dry ingredients into a large bowl.
Pour the wet ingredients into the dry and mix until combined.
Pour half of the batter into the tin.
Dissolve the coffee in the water and then one by one, dunk each cookie in the coffee and then place on top of the brownie mixture.
Cover with the remaining brownie mixture and bake for 25 - 30 minutes (or until the top is set and they are just cooked through - all ovens are different so keep checking them every 5 minutes after 25 minutes until cooked. Longer cooking provides a more cake like texture)
Next make the frosting. Beat the cream and icing sugar together until soft peaks start to form. Beat in the cream cheese until smooth.
Spread over the top of the cooled brownies and finish with a dusting of cocoa powder.