Description
These blackberry cheesecake brownies combine rich, fudgy chocolate brownies with a creamy cheesecake layer and vibrant blackberry swirls. Perfect for sharing at gatherings or enjoying as a decadent homemade treat.
Ingredients
Scale
- 1 cup (150g) fresh or thawed blackberries
- 2 tablespoons (25g) granulated sugar (for blackberry swirl)
- 1 teaspoon (5ml) fresh lemon juice
- 1/2 cup (115g) unsalted butter
- 4 oz (115g) semisweet chocolate (chips or baking bar)
- 3/4 cup (150g) granulated sugar (for brownie batter)
- 1/4 cup (50g) brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon (5ml) vanilla extract (for brownie batter)
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 teaspoon (1g) sea salt
- 8 oz (225g) cream cheese (softened)
- 1/3 cup (65g) granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1/2 teaspoon (2.5ml) vanilla extract (for cheesecake layer)
Instructions
- Prepare the blackberry swirl: In a small saucepan, combine blackberries, 2 tablespoons sugar, and lemon juice. Simmer over medium heat for 6-8 minutes, mashing berries gently, until thick and jammy.
- Strain the blackberry mixture through a fine mesh sieve to remove seeds. Let cool. If too runny, simmer longer until syrupy.
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang.
- Melt butter and semisweet chocolate in a medium saucepan over low heat, stirring until smooth. Remove from heat and cool for 5 minutes.
- Whisk in 3/4 cup granulated sugar and 1/4 cup brown sugar.
- Add 2 large eggs and 1 teaspoon vanilla extract. Whisk until glossy and thick.
- Stir in flour, cocoa powder, and salt until just combined. Do not overmix.
- In another bowl, beat cream cheese until smooth and creamy.
- Add 1/3 cup granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract to the cream cheese. Beat until silky and lump-free.
- Pour about 2/3 of the brownie batter into the prepared pan and spread evenly.
- Gently layer the cheesecake mixture over the brownie base, smoothing with a spatula.
- Dollop the remaining brownie batter in spoonfuls across the cheesecake layer.
- Spoon blackberry puree in small pools on top. Swirl gently with a knife or skewer to create ribbons.
- Bake at 350°F (175°C) for 35-40 minutes, or until edges are set and the center is just slightly jiggly. Tent with foil if the top browns too quickly.
- Let brownies cool in the pan for at least 1 hour, then chill in the fridge for another hour before slicing.
- Lift brownies out using parchment and cut into 16 squares, wiping the knife between cuts for clean edges.
Notes
For best results, use room temperature ingredients and avoid overmixing the brownie batter. Chill brownies before slicing for neat squares. If using frozen blackberries, thaw and drain before using. Swirl gently for a marbled effect and use parchment for easy removal.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 210
- Sugar: 18
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: blackberry cheesecake brownies, brownies, cheesecake brownies, blackberry dessert, chocolate brownies, berry swirl brownies, homemade brownies, easy dessert, potluck dessert, summer dessert