This part brownie - part cheesecake summer recipe will be loved by all. Think fudgy brownies topped with tangy cheesecake and swirled blackberry jam - Yum!
For Cheesecake Mix
Using a countertop stand mixer and paddle attachment, mix together the cream cheese and sugars until smooth. Scrape down the sides of the bowl and add in the egg and vanilla extract. Do not refrigerate, set aside and prepare the brownie base.
For Brownie Base
Combine AP flour, cocoa powder and salt and sift into a mixing bowl. Then add both sugars and espresso powder. In a separate bowl, mix together eggs and vanilla extract.
Using the double boiler method, melt the butter and chocolate over boiling water in a mixing bowl. Once melted, whisk in the sugars and espresso powder. Then add the eggs and vanilla extract. Finally mix in the AP flour, cocoa powder and salt.
Line a 9x9 baking pan with parchment paper. Spread the brownie base down evenly. Then use a large spoon and drop dollops of the cheesecake mix and blackberry jam over top of brownie base. Using a pairing knife or toothpick, create a marble look over the top of the brownie base. Gently tap bottom to ensure its spread evenly.
Heat oven to 325 F and bake for 25-35 minutes, until cake tester or toothpick comes out clean. Portion into 2”x2” squares.