BROWNIE: Melt chocolate squares and shortening over hot water, cool. Beat 2 whole eggs, 1 egg yolk and sugar on highest speed of electric mixer for 5 minutes. Fold in chocolate mixture and remaining ingredients. Pour into greased and floured 13 X 23 cm pan; chill for 30 minutes. CREAM CHEESE TOPPING: Combine cream cheese, icing sugar, instant coffee, liqueur, whole egg and the remaining egg white. Beat at lowest speed of electric mixer until well blended. Spread over batter in pan. Melt chocolate square and oil; cool to room temperature. Pipe chocolate in lines, 2 cm apart horizontally down length of pan. Using toothpick, start from bottom corner of pan and draw it back and forth at 1 cm intervals vertically to create "feather effect". Bake at 160ºC for 30 minutes or until cream cheese mixture is set. Cool. Cut into bars or squares. Store any leftover bars in refrigerator. MAKES: APPROX 32 BARS