Description
Blackberry Cheesecake Brownies are indulgent dessert bars that layer rich chocolate brownies with creamy cheesecake and a tangy blackberry swirl. They’re visually stunning and bursting with bold, fruity-chocolate flavor.
Ingredients
- For the brownie layer:
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- For the blackberry swirl:
- 1 cup fresh or frozen blackberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a small saucepan, combine blackberries, sugar, and lemon juice. Simmer over medium heat until thickened, about 5–7 minutes. Strain to remove seeds and let cool.
- Melt butter and chocolate together in a heatproof bowl over simmering water or in the microwave. Stir until smooth.
- Whisk in sugar, eggs, and vanilla. Fold in flour, cocoa powder, and salt until just combined.
- Pour most of the brownie batter into prepared pan, reserving a few spoonfuls for topping.
- In a separate bowl, mix cream cheese, sugar, egg, and vanilla until smooth. Spread over brownie layer.
- Dollop reserved brownie batter and blackberry sauce over top. Swirl gently with a knife.
- Bake for 35–40 minutes, until set and a toothpick comes out with moist crumbs.
- Cool completely, then chill in fridge for at least 1 hour before slicing.
Notes
- Add chocolate chips to brownie batter for extra richness.
- Use raspberries or blueberries if blackberries are unavailable.
- Substitute blackberry jam for a quicker version.
- Strain berry sauce for a smoother swirl.
- Chill completely and clean knife between cuts for neat slices.
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 20g
- Sodium: 105mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
