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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!
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.