350 gm fresh blueberries 100 gm caster sugar grated rind and juice of 1 orange 1/2 tsp cornflourCombine blueberries, sugar, orange rind and juice in a saucepan. Bring to the boil and simmer for one minute. Mix cornflour with one teaspoon water and stir into mixture. Bring to the boil and stir until slightly thickened.
120 gm soft butter, chopped 250 gm soft cream cheese, chopped 110 gm caster sugar 2 eggs 250 gm fresh blueberries grated rind of 1 orangeBeat butter, cream cheese and sugar until light and fluffy, then add eggs, one at a time, beating well between additions. Fold in blueberries and orange rind.
250 gm dark chocolate, chopped 180 gm butter, chopped 4 eggs 330 gm caster sugar 150 gm plain flour 1.5 tspn baking powder thick cream to serveMelt chocolate and butter in the top of a double saucepan or in a heat-proof bowl over hot water, storring occasionally. Beat eggs and sugar in a medium bowl until thick and pale. Fold sifted flour, baking powder and a pinch of salt into egg mixture, then fold in chocolate mixture and mix well.
Spoon 3/4 of the chocolate mixture into a greased and base-lined 26 cm. by 30 cm. baking tin and top with spoonfuls of blueberry bream-cheese mixture alternatively with remaining chocolate mixture. Using a knife, swirl mixtures together.
Bake at 180°C for about 45-50 minutes or until cooked when tested with a skewer. Stand for 5 minutes before turning out on a wire rack to cool.
Serve squares of the brownie with blueberry-citrus compote and thick cream.