Preheat oven to 350°; position oven rack in the lower 1/3 of the oven; spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
In a bowl, combine brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened.
Spread batter into prepared pan.
Bake 28-30 minutes or until pick comes out clean or almost clean (do not overbake); transfer to a wire rack and cool completely.
In a small bowl beat cream cheese, powdered sugar, and preserves with an electric mixer on medium speed until smooth; spread over cooled brownies.
Place chopped chocolate and butter in a small saucepan set over low heat; stir until melted and smooth.
Drizzle off the edge of a spoon in decorative swirls or lines over brownies.
Refrigerate at least 1 hour or until chocolate is firm.
Cut into squares; store in the refrigerator.