Blackberry Cheesecake Brownies Recipe

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Blackberry Cheesecake Brownies Recipe

Awesome dessert. Familiar yet unique. I followed the recipe like directions on a test and it turned out well, though the brownie portion was a little Too fudgy for my boyfriend who compared them, with displeasure, to a protein bar. I do think the lower layer was a little distracting.

Blackberry cheesecake brownies that will have everyone begging for seconds. A rich brownie base, tangy cheesecake and sweet blackberry swirl!

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 2 hours

Total Time: 3 hours 15 minutes

Servings: 9 large brownies

Ingredients

For the brownies

  • 3/4 cup cocoa powder
  • 1 1/2 cups sugar
  • 2 eggs
  • 12 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

For the blackberry puree

  • 6 oz fresh or frozen blackberries
  • 1/4 cup granulated white sugar
  • 1/4 cup water

For the cheesecake

  • 8 ounces cream cheese softened
  • 1/4 cup greek yogurt
  • 1 large eggs room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon salt

Instructions

  • Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.
  • Use a whisk or spoon to help break down the blackberries.
  • Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.
  • Let cool to room temperature.
  • Preheat oven to 325°F.
  • Line an 8″x8″ baking dish with parchment paper and set aside.
  • In a microwave-safe mixing bowl, melt the butter.
  • Stir in sugar, eggs, vanilla extract, and salt.
  • Once combined, fold in cocoa powder and flour.
  • Pour the brownie batter into the baking dish, spreading evenly to the edges.
  • Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment.
  • Cream for 2-3 minutes on medium-high speed.
  • Pour over brownie batter, spreading evenly to the edges.
  • Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife, or toothpick.
  • Try to swirl only into the cheesecake batter, not the brownie batter.
  • Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean.
  • Place in fridge and allow to cool for at least 2 hours but up to overnight.
  • Cut into 9 large squares.
  • Store brownies in the fridge in an airtight container for up to 5 days.