Description
These blackberry cheesecake brownies combine a rich, fudgy chocolate brownie base, a creamy cheesecake layer, and a sweet-tart blackberry swirl for a beautiful and decadent dessert.
Ingredients
Scale
Blackberry Puree
- 6 oz fresh or frozen blackberries
- 1/4 cup granulated white sugar
- 1/4 cup water
Brownies
- 12 tbsp unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
Cheesecake
- 8 oz cream cheese, softened
- 1/4 cup Greek yogurt
- 1 large egg, room temperature
- 1/4 cup granulated sugar
- 1/2 tsp salt
Instructions
- Blackberry Puree:
- In a small saucepan, combine the blackberries, sugar, and water over medium-high heat. Stir occasionally, breaking down the blackberries as they cook for about 8-10 minutes.
- Pour the mixture through a fine-mesh strainer into a bowl, pressing to release all the liquid. Discard the solids and let the puree cool.
- Brownies:
- Preheat the oven to 325°F (165°C). Line an 8″x8″ baking dish with parchment paper.
- In a microwave-safe bowl, melt the butter. Stir in the sugar, eggs, vanilla extract, and salt until well combined.
- Fold in the cocoa powder and flour until just mixed.
- Pour the brownie batter into the prepared baking dish, spreading it evenly.
- Cheesecake:
- In a mixing bowl, combine the softened cream cheese, Greek yogurt, egg, sugar, and salt. Mix with a hand mixer until smooth and creamy.
- Pour the cheesecake mixture over the brownie batter and spread it to the edges.
- Assemble and Bake:
- Add dollops of the blackberry puree on top of the cheesecake layer. Using a toothpick or knife, swirl the puree into the cheesecake layer without reaching the brownie batter below.
- Bake in the preheated oven for 1 hour, or until the cheesecake starts to turn golden and a knife inserted in the center comes out mostly clean.
- Allow the brownies to cool, then refrigerate for at least 2 hours or overnight.
- Serve:
- Cut into 9 large squares and serve. Store leftovers in the refrigerator for up to 5 days.
Notes
For a smooth swirl, create dollops of the blackberry puree in a grid pattern on top of the cheesecake and gently drag through with a toothpick or knife for an elegant design.
- Prep Time: 15 minutes
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg