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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.
How to make blackberry cheesecake brownies
These cheesecake brownies require only basic ingredients you already have in your pantry. Before mixing together the brownie batter, you first need to make the blackberry puree that’ll be swirled on top of the cheesecake layer. Simply heat blackberries (fresh or frozen) on the stove with some sugar and water until the berries are broken down. Pass the mixture through a strainer and set aside to cool.
Then, it’s on to the good stuff (aka, the brownie batter). I’m sure you’ve made brownies a million times before, so I won’t bore you with the details here.
Pour the brownie batter into a baking dish, and then prep the cheesecake layer. I’ve used both cream cheese and Greek yogurt in this recipe to make the cheesecake extra tangy and flavorful. Be extra careful when spreading the cheesecake on top of the brownie batter. You don’t want to use too much pressure when distributing the cheesecake mixture, or you run the risk of mixing the two layers together.
To swirl the blackberry puree into the cheesecake, dollop the mixture onto the cheesecake and then use a toothpick or knife to create a nice pattern.
How to store these cheesecake brownies
These babies can be stored in the fridge for up to five days, or you can freeze them for up to three months. Just keep in mind that cheesecake has a tendency to sweat when it’s removed from the freezer. Your brownies will still taste delish, but they’ll be a little damp on top.
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!
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Leave a comment and rate this recipe!
Is there something else that I can use instead of the butter that I might have at home cos if I gotta go to the shop to get it I might as well be getting the butter. Could I use salted butter maybe?
You can definitely used salted butter!
:p
Just wanted to let you know your blackberry cheesecake brownies are delicious, good way to use blackberries, way to go, definitely a keeper recipe
Can I substitute anything for the yogurt? I don’t have any on hand and the closest store is an hour away!
Hey Leaf! You could substitute sour cream!
This was so delicious. I fed 13 people and they eat in a lot of smart places, and they all said it was the best dessert they had had for ages. The combo of fruit.chocolate sounds odd but it was perfect. I made it with gluten free flour mix, worked well.