Preheat oven to 350F. Spray and line a 9 by 13 inch pan or rimmed baking sheet with parchment paper. (Tip: make the parchment paper longer than the length of the pan so you have some “overhang” this will allow for easy removal after baking)
In a medium bowl, whisk together the dry ingredients and set aside
Put butter in a large (microwave safe) bowl. Melt the butter either on the stovetop over a pot of simmering water or in the microwave.
Add sugar to the melted butter and mix well to combine.
Add the eggs followed by the vanilla
Then add in the dry ingredients mixing till smooth, do not overmix
Spoon batter into the prepared pan and smooth the top.
Spoon or pipe dollops of the ackee cheesecake filling over the top of the brownie batter randomly. Using a butter knife, drag it through the batter in a swirling motion to make the effect.
Bake in preheated oven for 20 to 25 minutes. A skewer or sharp knife inserted near the centre should yield moist crumbs but not raw brownie mix.
Remove from oven and cool completely in pan before cutting