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.
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.
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!
For the brownies
- 3/4 cup cocoa powder
- 1 1/2 cups sugar
- 2 eggs
- 12 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the blackberry puree
- 6 oz fresh or frozen blackberries
- 1/4 cup granulated white sugar
- 1/4 cup water
For the cheesecake
- 8 ounces cream cheese, softened
- 1/4 cup greek yogurt
- 1 large eggs, room temperature
- 1/4 cup sugar
- 1/2 teaspoon salt
- 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.
- 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.
- 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.
- 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.