Preheat oven to 350°F. Line an 8”×8" square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth.
Sift flour, cocoa powder and salt into the bowl and stir until just combined.
Pour into prepared pan and prepare cheese mixture.
In a medium bowl, beat cream cheese, goat cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter.
Drop dollops of blackberry reduction into the cheese batter. Gently swirl batters with a butter knife, giving the brownies a swirly look.
Bake for 35-40 minutes, until brownies and cheese are set. A knife inserted into the cheese mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Mix ¼ cup water with ½ cup sugar and 1 cup of California Giant Blackberries. Let the mixture come to a boil and boil up to nearly the top of the pot, stirring. Reduce the heat to just below medium and allow it to simmer, stirring every few minutes until the mixture cooks down and thickens (about 10 min).