1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. Make the Brownie Layer: – In a medium bowl, whisk together the melted butter and sugar until smooth. – Add eggs and vanilla extract, mixing well. – Sift in the cocoa powder, flour, salt, and baking powder, and fold until just combined. Be careful not to overmix. – Spread the brownie batter evenly in the prepared pan.

3. Prepare the Blackberry Swirl: – In a small saucepan over medium heat, combine the blackberries and 1 tablespoon of sugar. Cook until the berries break down and release their juices (about 5 minutes). – Strain the mixture through a fine mesh sieve to remove seeds, and set the puree aside to cool slightly.

4. Make the Cheesecake Layer: – In a separate bowl, beat the cream cheese and sugar until smooth and creamy. – Add the egg and vanilla extract, mixing until well combined.

5. Assemble the Layers: – Pour the cheesecake mixture over the brownie batter and spread it into an even layer. – Drop small spoonfuls of the blackberry puree onto the cheesecake layer. Use a skewer or knife to swirl the puree into the cheesecake for a marbled effect.

6. Bake: Bake for 35–40 minutes, or until the edges are set and a toothpick inserted into the center comes out with only a few moist crumbs.

7. Cool and Serve: Allow the brownies to cool completely in the pan, then refrigerate for at least 2 hours before slicing. This helps set the cheesecake layer for clean cuts. —