Let’s face it, brownies are the ultimate comfort food. But these aren’t *just* any brownies; these are blackberry cream cheese brownies—a decadent twist on a classic! You know that feeling when you bite into something incredibly rich and unexpectedly fruity? That’s what these brownies deliver. I first made these for a friend’s birthday, and they were an instant hit. Get ready for a brownie experience like no other!
This recipe is perfect for beginner bakers and experienced pros alike. It’s easy to follow, incredibly delicious, and adaptable to your preferences. Plus, the combination of creamy cream cheese and juicy blackberries creates a flavor explosion that’s simply unforgettable. Honestly, you’ll be amazed!
Did you know that the history of brownies is surprisingly fascinating? While pinpointing an exact origin is difficult, many believe they emerged from a simple desire to create a quick and easy dessert. This recipe keeps that spirit of simplicity while adding a delightful modern twist.
Recipe Story/Background
My grandma used to make the most amazing blackberry pies every summer. The aroma of warm blackberries and buttery crust still brings back such happy memories. I wanted to capture that same summery essence in a brownie, something a little more convenient for a busy weeknight. This recipe is my attempt to combine the comforting nostalgia of my grandma’s pies with the irresistible indulgence of a rich, fudgy brownie.
Blackberries themselves have a rich history, cultivated for centuries in various parts of the world. Their seasonality adds to their charm, making these brownies a true taste of summer. This recipe uses fresh blackberries, but frozen ones work perfectly well too – just ensure they’re thawed and patted dry before mixing them into the batter.
Over time, I’ve tweaked the recipe based on feedback and personal preferences. I’ve experimented with different types of cocoa powder, played around with the amount of cream cheese, and even tried adding a hint of cinnamon. The result? The perfect balance of sweet, tart, and chocolatey goodness.
Ingredient Discussion
Butter
Use good quality unsalted butter, softened to room temperature. This ensures it creams well with the sugar, creating a light and airy texture. I personally prefer brands like Kerrygold or Plugra, but any good quality butter will work. You can substitute with vegan butter, but you may need to adjust the baking time slightly.
Sugar
Granulated sugar is used here for its sweetness and ability to create a crispy top. Don’t substitute with powdered sugar, as it will significantly alter the texture. Store sugar in an airtight container in a cool, dry place.
Eggs
Large eggs add richness and structure to the brownies. Make sure your eggs are at room temperature for optimal incorporation into the batter. If using flax eggs as a substitute for vegans, be prepared for a slightly different texture.
Vanilla Extract
A touch of vanilla extract enhances the overall flavor. Use pure vanilla extract for the best results. Store it in a cool, dark place.
Flour & Cocoa Powder
All-purpose flour provides structure, while unsweetened cocoa powder gives the brownies their characteristic chocolate flavor. I prefer Dutch-processed cocoa powder for its deeper, richer flavor. For gluten-free baking, use a gluten-free all-purpose flour blend.
Baking Powder & Salt
Baking powder acts as a leavening agent, while salt balances the sweetness. Ensure your baking powder is fresh for optimal leavening.
Cream Cheese
Softened cream cheese adds a delightful creaminess and tanginess to the brownies. Use full-fat cream cheese for the best flavor and texture. For vegan options, look for a vegan cream cheese alternative that’s similarly creamy and flavorful.
Blackberries
Fresh blackberries are ideal, but frozen ones work just as well (thawed and patted dry). Look for blackberries that are plump, firm, and deep in color. If using frozen blackberries, be mindful that they might release some extra liquid during baking; you might need to adjust the baking time accordingly.
Equipment Needed
You’ll need a 9×13 inch baking pan, a stand mixer or hand mixer, measuring cups and spoons, a whisk, and rubber spatula. A 9×13 inch glass baking dish can also be used for even heat distribution but a dark-colored pan might need a slightly shorter baking time.
If you don’t have a stand mixer, a hand mixer works just fine. Just be prepared for a bit more elbow grease! A silicone spatula is also helpful for scraping down the sides of the bowl.
For cleaning your baking pan, I recommend soaking it in warm soapy water for easier cleanup. Don’t scrub too hard, as this could scratch the surface, especially if you’re using a non-stick pan.
Preparation Method
- Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking pan. (This prevents sticking and ensures easy removal)
- In a large bowl, cream together 1 cup (2 sticks) (227g) of softened unsalted butter and 2 cups (400g) of granulated sugar until light and fluffy. (About 3-5 minutes with a mixer)
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. (Make sure each egg is fully incorporated before adding the next)
- In a separate bowl, whisk together 1 cup (125g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. (Whisk until everything is evenly distributed)
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (Don’t overmix – it can lead to tough brownies)
- In a small bowl, beat 8 ounces (227g) of softened cream cheese until smooth. (This makes it easier to incorporate into the batter)
- Gently fold the cream cheese into the brownie batter. (Use a spatula to avoid overmixing)
- Fold in 1 cup (about 150g) of fresh blackberries. (Be gentle to avoid crushing the berries too much)
- Pour the batter into the prepared pan and spread evenly. (Use a spatula to ensure even distribution)
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (Overbaking will result in dry brownies)
- Let cool completely before cutting and serving. (This allows the brownies to set properly)
Cooking Tips & Techniques
Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough brownies. Mix until just combined.
Make sure your butter and cream cheese are softened to room temperature. This ensures they cream together smoothly and evenly distribute throughout the batter. If they’re too cold, you’ll end up with lumps.
I once made the mistake of not letting the brownies cool completely before cutting them. They crumbled terribly! Patience is key here. Let them cool completely for the best results.
Variations & Adaptations
Chocolate Chunk Variation: Add ½ cup of semi-sweet chocolate chunks to the batter for extra chocolatey goodness.
Lemon Blackberry Variation: Add the zest of one lemon to the batter for a bright, citrusy twist. It complements the blackberries beautifully.
Vegan Variation: Substitute vegan butter, flax eggs, and vegan cream cheese. You might need to adjust baking time.
Serving & Storage Suggestions
Serve these brownies at room temperature. They’re delicious on their own, but they also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of cold milk or a cup of coffee complements them perfectly.
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well – wrap them tightly in plastic wrap and then foil, and freeze for up to 2 months.
To reheat, microwave for a few seconds or bake in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Nutritional Information & Benefits
(Note: Nutritional information is an estimate and will vary depending on the specific ingredients used.)
These brownies are a source of energy from the sugar and fats, and they provide some dietary fiber from the blackberries. Blackberries are rich in antioxidants and vitamins. However, they’re also high in sugar, so enjoy them in moderation.
Potential allergens: eggs, dairy, wheat.
Conclusion
These blackberry cream cheese brownies are a truly special treat! The combination of flavors and textures is simply irresistible. I hope you enjoy making them as much as I enjoy sharing this recipe with you.
Feel free to customize this recipe to your liking – experiment with different berries, add nuts, or even try a different type of cream cheese. Let me know in the comments how your brownies turn out!
Happy baking!
FAQs
Can I use frozen blackberries?
Yes, you can use frozen blackberries. Just make sure to thaw them completely and pat them dry before adding them to the batter.
How do I store leftover brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well.
What if my brownies are too dry?
You may have overbaked them. Next time, check for doneness a few minutes earlier.
Can I make these brownies ahead of time?
Yes, you can bake these brownies a day or two in advance. Store them in an airtight container at room temperature.
What kind of cream cheese should I use?
Use full-fat cream cheese for the best flavor and texture. Make sure it’s softened to room temperature before adding it to the batter.
Print
Easy Homemade Blackberry Cream Cheese Brownies: Best Recipe
- Total Time: 50 minutes
- Yield: 16 brownies 1x
Description
These blackberry cream cheese brownies are rich, fudgy, and bursting with fruity goodness. A decadent twist on a classic, they’re the perfect easy dessert for any occasion!
Ingredients
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 oz (227g) cream cheese, softened
- 1 cup (150g) fresh blackberries (or thawed frozen, patted dry)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream together butter and sugar until light and fluffy (3–5 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Beat softened cream cheese in a small bowl until smooth.
- Gently fold cream cheese and blackberries into the brownie batter.
- Spread batter evenly in prepared pan.
- Bake for 30–35 minutes or until a toothpick comes out with moist crumbs.
- Let cool completely before slicing and serving.
Notes
Use room temperature butter and cream cheese for smooth mixing. Let brownies cool fully before cutting to avoid crumbling. Thaw and dry blackberries thoroughly if using frozen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 22g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Blackberry Cream Cheese Brownies, fudgy brownies, berry brownies, easy chocolate dessert
