Blackberry Cheesecake Brownies that will have everyone begging for seconds!

Blackberry cheesecake brownies that will have everyone begging for seconds

Happy Thursday, loves! Hope everyone’s weeks are going well. I’ve been feeling a bit under the weather, and am planning on taking it easy this weekend and making a ton of Chicken Noodle Soup.

Meanwhile, big things are happening: today I’m guest blogging over at Oh Sweet Basil! When Carrian asked me to come up with a delicious dessert for OSB, I knew brownies were the only option. Brownies practically run through my veins. So I concocted this recipe for Blackberry Cheesecake Brownies. 

Blackberry cheesecake brownies that will have everyone begging for seconds

Think dense, fudgy brownies topped with tangy cheesecake and swirled tart blackberries. Even in my bed-ridden state I’m getting hungry just thinking about them.

Plus, how summery are they? I need a little sunshine right now. Thankfully these brownies bring a few rays into my life, or at least onto my tastebuds.

Blackberry cheesecake brownies that will have everyone begging for secondsBlackberry cheesecake brownies that will have everyone begging for secondsBlackberry cheesecake brownies that will have everyone begging for seconds

So be sure to head on over to Oh Sweet Basil for the full post and recipe! And if you have any stellar suggestions for how to make the best chicken noodle soup ever, do let me know.

Hope you all have fabulous weekends. Can’t wait to share my Monday post with you!

5.0 from 2 reviews
Blackberry Cheesecake Brownies
 
Author:
Serves: 9 large brownies
Ingredients
For the brownies
  • ¾ cup cocoa powder
  • 1½ cups sugar
  • 2 eggs
  • 12 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
For the blackberry puree
  • 6 oz fresh or frozen blackberries
  • ¼ cup granulated white sugar
  • ¼ cup water
For the cheesecake
  • 8 ounces cream cheese, softened
  • ¼ cup greek yogurt
  • 1 large eggs, room temperature
  • ¼ cup sugar
  • ½ teaspoon salt
Instructions
  1. Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes. Use a whisk or spoon to help break down the blackberries. Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids. Let cool to room temperature.
  2. Preheat oven to 325°F. Line an 8"x8" baking dish with parchment paper and set aside. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, and salt. Once combined, fold in cocoa powder and flour. Pour the brownie batter into the baking dish, spreading evenly to the edges.
  3. Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment. Cream for 2-3 minutes on medium-high speed. Pour over brownie batter, spreading evenly to the edges. Drizzle the blackberry puree on top of the cheesecake batter and swirl using a fork, knife, or toothpick. Try to swirl only into the cheesecake batter, not the brownie batter.
  4. Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean. Place in fridge and allow to cool for at least 2 hours but up to overnight. Cut into 9 large squares. Store brownies in the fridge in an airtight container for up to 5 days.

 

54 comments

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These are gorgeous! That COLOR! I hope you feel better love. Hugs!

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I hope you feel better, Sarah! And thanks for sharing my soup, hope you love it if you try it! These cheesecake brownies are so beautiful! I can’t stop staring at that pretty purple color. And I’m loving the mashup of cheesecake and brownies. Sounds amazing!

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What a flavor combination — and they look so moist! Hope your chicken soup turned out as well!

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These look to die for! I hope you feel better, if not, then just eat all of these? That would cheer me up ASAP.

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Feel better soon, Sarah! These bars are absolutely swoon-worthy!

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Wow that blackberry gives those bars such a beautiful color!! And I bet they taste absolutely amazing too!! Pinned 🙂

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Can’t believe these work of art are food! 😀

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Between the chicken noodle soup and the brownies, I know I’d be feeling better! These are totally gorgeous!

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Oh Sarah, I’m so sorry you’re feeling crappy. I can see why you’d want to whip out something so beautiful and sunny. Blackberries grow wild around here so we pick copious amounts of them come late summer. Now I have another way to use them! These are so pretty. I love the contrasting black then white backgrounds you used to showcase these beauties. I know that taste amazing! So excited to check out your guest post! How fun! Take care and feel better! (PS – looking forward to Monday’s post! 😀 )

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What gorgeous color! LOVE!

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I can’t even STAND how gorgeous these are! Seriously I will be pinning these all over!

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Such beautiful colors! I’m mesmerized by these tiny, bright squares. Such an inspiring recipe. Cannot wait for fresh berries in the summer – vibrant, beautiful berries.

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These bars are intoxicatingly mouthwatering! YUM! So glad to have stumbled by!

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Wow! Absolutely delicious looking!

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I love when brownies are so fudgy they look wet! (no cake brownies for me)
I will eat mine straight 🙂 Some women I know love their chocolate in any form (esp. certain times of the month or feeling down), but if I want chocolate, 9 times out of ten I want fudge (and walnuts preferably) brownies (the other time I want something milk chocolate and hazelnut).
These are next up on my to try list – thanks for sharing!

PS – since over a month has gone by I hope you are feeling better now.

Sarah | Broma Bakery
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I am feeling better, and thank you so much for asking. All of your comments are making my day. Enjoy the recipes and happy baking!

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I can’t find the recipe for this blackberry cheesecake brownies

Sarah | Broma Bakery
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Hi Cheryl! There is a link to the recipe at the bottom of this post. Just click on where it says “Oh Sweet Basil” !

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I can’t find the recipe for the blackberry cheesecake brownies. I know I am missing something, but we really want to try it.

Sarah | Broma Bakery
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Hi Deana! I did this recipe as a guest post on ohsweetbasil.com, meaning instead of putting the recipe on my site, I put it on hers! The link to the full recipe is here.

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I am confused, I thought there was a recipe for these…did I miss it?

Sarah | Broma Bakery
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Hi Craig! I did this recipe as a guest post on ohsweetbasil.com, meaning instead of putting the recipe on my site, I put it on hers! The link to the full recipe is here.

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I followed the recipe as written but my brownies were not fudgy they were raw, and in my attempt to cook them longer I lost the beautiful blackberry cheesecake coloring. Any tips for the next time I try and attempt? Thanks!

Sarah | Broma Bakery
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Hi Cecilia! I’m sorry to hear that happened. My guess is that your oven temperature was probably a bit off. My suggestion for next time is to pour the brownies into the pan, cook them for 15 minutes, then take them out and carefully pour the cheesecake mixture on top and swirl it. This will allow the brownies to get more cooked without overcooking the cheesecake layer. Hope this helps and happy baking!

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So pretty! Love that color!

Sarah | Broma Bakery
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Thank you!!

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So pretty! Love the color from the blackberries! These look so good!

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Can this be done in a brownie pan or cupcake type pan, if so what would the cooking time be please. I so want to try these they look amazing.

Sarah | Broma Bakery
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These are made in a brownie pan– time should be the same!

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These look most delicious and I would love to try them; can you do them with raspberries, too?

I don’t suppose you could estimate how much a cup would be in measurements, would you – say if you were using scales? I’m British. 😛 Look forward to trying this; thankyou so much for sharing.

Sarah | Broma Bakery
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Hi Ellie! Yes, you can absolutely use raspberries! As for cups, it will vary by ingredient. There are many calculators online that will convert these things for you. Sorry to say I don’t know of them offhand!

Hope you enjoy!

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OMG this looks amazing! I just have a question: if you are using cocoa powder (I´ve done it) how can the brownies be so dark? Every time I bake brownies using cocoa instead of melted chocolate they turn light brown, they never get this dark rich color you have in your pics…

Sarah | Broma Bakery
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Hi Daniela! There are different types of cocoa powder, and they greatly range in terms of color. I highly recommend Rodelle’s cocoa. It’s the only cocoa I bake with!

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Hey
This sounds very good and I want to try it for my aunts birthday this week.
Could you tell me how high the bars will be? I’m afraid they won’t fit in the backing dish I have.

Greetings from Germany

Sarah | Broma Bakery
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Hi Lena! They will be pretty high.. about an inch and a half, maybe? You will need a deeper baking dish, but not too deep!

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Gorgeous! I love your photos. Can’t wait to bake a batch of these 🙂

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Just made the brownies. I think they require to much sugar. The brownie part got burnt at the bottom by the time the cheesecake layer got cooked through. The colour is still here and is very pretty though

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These look beyond amazing! Your photos are beautiful!!!

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Hello! So I just made these cheesecake brownies and they are so amazing. However, to help settle the cheesecake and not mix it with the brownies, I threw the brownies in the oven for about 5 minutes and then let them cool while I made everything else. It really helped create a more stable base for the cheesecake and I was comfortable marbling the purée in deeper to the cheesecake. Also, has anyone tried to add a little bit of lemon to the cheesecake? I’m a sucker for lemon-blackberry desserts. 😀

All and all this is an amazing recipe. My husband just said this cheesecake was the best thing he’s ever eaten (not an easy feat to accomplish) and I am now planning on stockpiling blackberries so I can make this all the time. Thank you for the wonderful recipe!

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