Description
Delight in these luscious Blackberry Cheesecake Brownies, combining the rich, fudgy texture of classic brownies with a creamy cheesecake layer swirled with fresh blackberry puree. This indulgent dessert perfectly balances tart and sweet flavors, ideal for special occasions or a decadent treat.
Ingredients
Scale
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
- Make Blackberry Puree: In a small saucepan, combine blackberries, 1/4 cup sugar, and 1/4 cup water. Cook over medium heat until the berries break down and release juices, about 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 completely.
- Prepare Brownie Batter: In a microwave-safe bowl, melt the butter. Stir in 1 1/2 cups sugar, 2 eggs, vanilla extract, and 1/2 teaspoon salt until well combined. Fold in the cocoa powder and flour until just mixed, careful not to overmix.
- Assemble Brownie Base: Pour the brownie batter into a greased or parchment-lined baking dish, spreading it evenly across the bottom.
- Prepare Cheesecake Layer: In a medium bowl, beat together the softened cream cheese, Greek yogurt, 1 egg, 1/4 cup sugar, and 1/2 teaspoon salt until smooth and creamy. Gently fold in the cooled blackberry puree until swirled throughout the cheesecake mixture.
- Assemble and Bake: Pour the cheesecake mixture over the brownie batter and spread it to the edges. Bake in a preheated oven at 325°F (163°C) for approximately 1 hour, or until the cheesecake begins to turn golden and a knife inserted near the center comes out mostly clean.
- Cool and Chill: Allow the brownies to cool to room temperature, then refrigerate for at least 2 hours or overnight to set properly.
- Serve: Slice into 9 squares and serve chilled or at room temperature for a rich, creamy dessert experience.
Notes
- Use fresh or frozen blackberries; if using frozen, thaw before cooking.
- Do not overmix the brownie batter to keep the texture fudgy.
- Let the cheesecake layer set in the fridge for best slicing results.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
