1/2 cup berry preserves (blueberry, Raspberry, or strawberry are favorites)
1 tablespoon unbleached, all-purpose flour
large egg, lightly beaten
Brownie Base:
1/3 cup unsalted butter, softened to room temperature
3/4 cup, all-purpose flour
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
1 ounce white chocolate, coarsely chopped
2 tablespoon unsalted butter, divided
1 to 2 tablespoons heavy (whipping) cream, divided
Preheat oven to 350°F. Lightly grease a 9″ springform pan.
For the cream cheese filling:
Combine the ingredients in a small bowl. Beat with an electric mixer until blended; set aside.
For the brownie base:
Melt the chocolate in a double boiler set over simmering water. Stir often, over low heat, until chocolate is smooth and melted.
Remove top of double boiler from heat, and carefully wipe bottom (so none if the moisture steams up into the chocolate); cool slightly. Whisk in butter, sugars, flour, vanilla, and eggs until well combined.
Spread half Brownie Base into prepared pan. Gently spread Cream Cheese Filling over Brownie Base, then top with remaining Brownie Base, spreading evenly over filling.
Bake for 30 to 35 minutes or until a cake tester comes out with a few moist crumbs attached. Cool pan on a wire rack for 15 minutes. Gently run a butter knife around the edge of the springform pan to loosen. After Brownie Base is completely cooled, remove side of springform pan.
For the brownie drizzler:
In two small saucepans, melt each chocolate with half the butter and 1 1/2 teaspoons cream over very low heat, stirring until smooth (adding cream as necessary to bring mixtures to thick but “drizzle” consistencies).
Drizzle each chocolate mixture, beginning with the dark chocolate and ending with the white, over the top of the brownie base. Allow to set for 30 minutes before cutting. Cut into wedges