For Brownie Day, I joined the NYT Cookie Week fun and baked Melissa Clark’s Vietnamese coffee brownies — but with a twist. I didn’t have enough unsweetened chocolate, and I wasn’t about to spend $71 on five bars, so I improvised with whatever chocolate I had: 100%, 99%, 91% and 70% and tweaked the sugar. The result? A glossier, sparklier crust and the fudgiest espresso-kissed brownie, marbled with a tangy, coffee-flecked cream cheese swirl.