Description
Blackberry Cheesecake Brownies combine rich, fudgy chocolate brownies with creamy cheesecake and a vibrant blackberry swirl. This indulgent yet balanced dessert is visually stunning and packed with bold, contrasting flavors.
Ingredients
- For the brownie layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup 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
- 1 tsp cornstarch (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- For the blackberry swirl, simmer blackberries, sugar, and lemon juice until soft. Blend and strain to remove seeds if desired. Stir in cornstarch to thicken if needed. Cool.
- For the brownie layer, mix melted butter, sugar, and cocoa powder. Add eggs and vanilla. Stir in flour and salt until just combined. Spread into the prepared pan.
- For the cheesecake layer, beat cream cheese, sugar, egg, and vanilla until smooth. Pour over brownie layer and smooth.
- Spoon blackberry mixture over the cheesecake layer and swirl gently with a knife or skewer.
- Bake for 35–40 minutes, or until the center is set. Cool completely, then refrigerate before slicing for clean cuts.
Notes
- Use raspberries or blueberries as a variation.
- Add espresso powder to enhance the chocolate flavor.
- Blackberry preserves can substitute fresh berries.
- Top with ganache for extra indulgence.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
