2 packages (226 grams each) cream cheese, softened and cubed
1/2 cup white sugar
1/2 teaspoon vanilla extract
To make the sauce, in a medium-sized saucepan place the berries, 3/4 cup of the water, and the sugar. Bring to a slow boil over medium-high heat and cook for ten minutes, stirring occasionally, until the berries have softened. Whisk the cornstarch into the remaining 1/4 cup of water and then rapidly whisk into the berry mixture. Stir in the lemon juice. Cook until the sauce thickens, then remove from the heat. You want the filling to resemble thick pie filling. If needed, add more cornstarch to achieve this. Set aside to cool.
Preheat the oven to 350°F. Grease a 23 X 33 centimeter baking dish and set aside.
To make the brownies, melt the butter in a medium saucepan over low heat. Remove from the heat and stir in the sugar until mixed in thoroughly, then add the cocoa, stirring until completely smooth.
Add the eggs and stir to combine thoroughly.
Add the flour and stir it in until just combined—do not overmix. Pour into the prepared pan.
To make the topping, in a stand mixer fitted with the paddle attachment, place the cream cheese, sugar, egg, and vanilla. Beat until smooth. Drop by the spoonful on top of the brownie mixture, followed by the cooled Saskatoon sauce.
Take a butter knife and swirl the cream cheese and sauce together, creating a marbled look.
Bake for 45 to 50 minutes, until the topping starts to brown at the edges. The center will still be a bit wobbly. Remove and cool in the pan until set, about four to five hours.
These can be stored in an airtight container for two to three days in the refrigerator, or frozen in a freezer-safe container for up to three months.