Step 1

Preheat the oven to 320°F (160°C). Grease a 9-inch square baking pan and line it with parchment paper.

Step 2

Melt the chocolate and margarine together in a heatproof bowl over a pot of simmering water, stirring often until smooth. Set aside to cool slightly.

Step 3

In a large bowl, sift together the flour, brown sugar, baking powder, cocoa powder, and salt.

Step 4

In another bowl, mix the almond (or soy) milk, vanilla extract, maple syrup, and 1 cup of non-dairy cream cheese until smooth.

Step 5

Combine all components: Add the melted chocolate mixture, dry ingredients, and wet mixture into a food processor or large mixing bowl. Mix until smooth and well combined.

Step 6

Pour the batter into your prepared pan, smoothing it out evenly.

Step 7

Prepare the swirl topping: In a small bowl, stir together the remaining 2/3 cup non-dairy cream cheese with 2 tablespoons brown sugar. Dollop spoonfuls over the brownie batter and swirl gently with a knife or skewer.

Step 8

Top with berries—scatter your fresh berry mix over the top.

Step 9

Bake for 40–45 minutes, or until the center is just set and a toothpick comes out with moist crumbs (not wet batter).

Step 10

Cool in the pan before slicing into squares. Store leftovers in the fridge for up to 4 days.