PREHEAT oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan; grease foil. Place 10 oz. chocolate, the butter and instant coffee in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add brown sugar and eggs; mix well. Stir in flour and baking powder. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.
PLACE remaining 2 oz. chocolate in large microwaveable bowl. Microwave on HIGH 1 min.; stir until completely melted. Add cream cheese; beat with electric mixer on medium speed until well blended. Add jam and powdered sugar; beat on low speed until well blended. Spread over cooled brownie. Refrigerate at least 1 hour or until topping is set. Cut into 20 bars. Store leftover brownies in tightly covered container in refrigerator.