Serious questions. Who loves cheesecake? 🙋🏼‍♀️

Who loves blueberries? 🙋🏼‍♀️

Who loves chocolate? 🙋🏼‍♀️

Who loves brownies? 🙋🏼‍♀️

That’s what I thought. Therefore, our recipe today hits a homerun, touches all the bases, delights all the likes. Right? Right! I mean, c’mon, peeps! Brownies with a cream cheese and blueberry swirl that’s topped with chocolate chips? What’s not to love?!?! That’s a rhetorical, by the way.

Blueberry Cheesecake Brownies
Yield: 16  servings
Prep time: 15 Minutes
Cook time: 40 Minutes
Total time: 55 min

Ingredients
▢ 1 box brownie mix (18 oz) + ingredients listed on box (oil, egg, and coffee instead of water, optional) I use Ghirardelli Double Chocolate
▢ 2 teaspoons vanilla, divided
▢ 1/4 cup blueberry jam
▢ 8 ounces softened cream cheese
▢ 1/4 cup sugar
▢ 1 egg
▢ 1/4 cup mini chocolate chips

Instructions
1 - Preheat oven to 350. Line 9x9 or 7x11 pan with parchment paper.

2 - In a large bowl, stir brownie mix, oil, egg, and water (or coffee) as directed on the box, and 1 teaspoon vanilla until just combined. Reserve 2 tablespoons of batter for the cheesecake layer.

3 - In a medium bowl, mix cream cheese, sugar, egg, and 1 teaspoon vanilla with a mixer until smooth and creamy.

4 - Pour brownie batter into pan. Dollop cream cheese over the brownie batter and spread into an even layer.

5 - Drop spoonfuls of blueberry jam about 1 inch apart on top of the cream cheese layer. Add the reserved brownie batter in small spoonfuls between the jam. Swirl the jam and brownie batter into the cheesecake layer with a butter knife. Be careful not to swirl into the brownie layer. Sprinkle chocolate chips on top.

6 - Bake for 40 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. If necessary, tent with foil to prevent from getting too brown. Cool on a wire rack for about an hour, then chill in the refrigerator for 2 hours.

7 - Lift the brownies out of the pan using the parchment paper. Cut into squares. Store in an airtight container in the refrigerator for up to one week.

Tips
1. ​Swapping out coffee for the water in a brownie mix intensifies the chocolate flavor.

2. ​Use a softened block of cream cheese for the smoothest, creamiest cream cheese filling. The kind in a tub is softer and likely won't set up the same.

3. Freeze brownies in single layers between sheets of parchment paper. Wrap in a double layer of plastic wrap and again in foil or in freezer-safe containers. Thaw in the refrigerator.
https://www.foodtalkdaily.com/posts/cookies-bars/brownies/blueberry-cheesecake-brownies-44676427

Sade says y’all need to make and eat these treats. She also says you need to buy the first book in the Penumbra Papers series, THAT OL’ BLACK MAGIC, if you don’t have it already. I mean…New Orleans! Zombies! Dragons! Also, Sade hasn’t had her coffee yet so it isn’t wise to mess with her. You don’t know who Sade is? Then you definitely need to grab this book to read while your brownies are baking. She’s an FBI agent with an X-Files mentality and she’s in charge of the FBI’s MAGIC unit. Those things that go bump in the night? Yeah, they’re all afraid of her. Just click on either pic with the cover or the title able. You’ll zip over in a new tab to Books2Read (hint: you can click there, too), to find links to every book in the series. You know, in case you want to binge…

Oh, Sade says enjoy the brownies but she’s got her eyes on y’all. Just sayin’…