Bake brownies as directed in a 9 x 13 inch pan creating a thinner brownie. Let cool and then wrap and freeze overnight. Place the frozen sheet brownie on a cutting board and cut in half.
Blend together cream cheese, coffee (extra strong), vanilla and powdered sugar. Spread mixture on one of the brownie halves. Cover with the remaining brownie half and spread chocolate topping over the surface. Press white chocolate, dark chocolate and walnuts that have been rough chopped on top (approx ¾-1 cup total mixture). Refrigerate for at least 2 hours before cutting. These brownies are very rich, therefore cutting into 1” square portions is ideal.