Red, White, and Blue Brownies

1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
4 oz bittersweet chocolate
2 cups sugar
2 tbsp blueberry liqueur
4 eggs

1 8 oz. pkg. cream cheese
1/3 cup sugar
1 egg
1/2 tsp vanilla

1/2 cup seedless raspberry jam
1/3 cup blueberries

Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking pan and set aside.

Combine flour, baking powder, and salt in a small bowl. Set aside.

In the microwave, melt butter and chocolate in a 4-cup glass measuring cup. Stop every 20 seconds to stir. When smooth, add 2 cups of sugar and the liqueur. Add the 4 eggs, one at a time, making sure that each is fully incorporated before adding the next. Add the flour mixture. Spread the batter evenly in prepared pan. (You might very well wonder if there’s something wrong with the recipe, because the chocolate base batter will make just a thin layer on the bottom of the pan. Don’t worry. There’s nothing wrong with the recipe, and you’re doing just fine. ) Set aside.

In the bowl of an electric mixer fitted with a whisk attachment, combine cream cheese, 1/3 cup sugar, the remaining egg, and the vanilla. Beat until smooth. Drop by dollops over the chocolate batter, and try to spread as much as possible without mixing the two. Do the same with the raspberry jam. Swirl the base batter, cream cheese filling, and jam with a knife to create a marble effect. Drop the blueberries on top at random. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.