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Blackberry Cheesecake Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 69 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 9 large brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Blackberry Cheesecake Brownies combine rich, fudgy chocolate brownie with a creamy cheesecake layer swirled with fresh blackberry puree. The intense chocolate base perfectly complements the tangy, fruity cheesecake topping, resulting in an irresistible dessert perfect for any occasion.

Ingredients

Blackberry Puree

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

Brownie Batter

  • 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 Layer

  • 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

  1. Make the blackberry puree: Combine blackberries, sugar, and water in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook for about 5 minutes until the berries break down and the sugar dissolves.
  2. Strain the blackberry mixture: 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 completely.
  3. Prepare the oven and baking dish: Preheat the oven to 325°F (163°C). Grease or line an 8×8 inch baking dish with parchment paper for easy removal.
  4. Make the brownie batter: In a microwave-safe bowl, melt the butter. Stir in 1 1/2 cups sugar, eggs, vanilla extract, and 1/2 teaspoon salt until well combined.
  5. Add the dry ingredients: Fold in the cocoa powder and flour until just mixed, being careful not to overmix.
  6. Pour brownie batter: Pour the brownie batter into the prepared baking dish, spreading it evenly with a spatula.
  7. Make the cheesecake filling: In a mixing bowl, beat the cream cheese until smooth. Add the Greek yogurt, 1 large egg, 1/4 cup sugar, and 1/2 teaspoon salt, mixing well to combine. Gently fold in the cooled blackberry puree until swirled through the cheesecake mixture.
  8. Layer cheesecake over brownies: Pour the cheesecake mixture over the brownie batter and spread it evenly to the edges.
  9. Bake the brownies: Bake in the preheated oven for about 1 hour, or until the cheesecake layer starts to turn golden and a knife inserted near the center comes out mostly clean with just a few moist crumbs.
  10. Cool and chill: Remove from the oven and allow the brownies to cool completely at room temperature. Then, refrigerate for at least 2 hours or overnight to set before slicing.

Notes

  • Using fresh or frozen blackberries both work well; just thaw frozen berries before cooking.
  • Be careful not to overbake to keep the cheesecake moist and creamy.
  • Line your baking pan with parchment paper to make removal and cutting easier.
  • Allowing the brownies to chill fully before slicing helps achieve clean cuts.
  • You can swirl the blackberry puree lightly into the cheesecake layer for a marbled look if preferred.

Find it online: https://slsrecipes.com/blackberry-cheesecake-brownies-recipe/