Blackberry Cheesecake Brownies

Brownies
February 26, 2015
Brownies
February 26, 2015

Blackberry Cheesecake Brownies

Happy Thursday, loves! Hope everyone’s weeks are going well. I’ve been feeling a bit under the weather, and am planning

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Blackberry Cheesecake Brownies

Blackberry cheesecake brownies on a cutting board

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.

Blackberry cheesecake brownies with a fork

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.

Blackberry cheesecake brownies sliced on parchment paper

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.

Blackberry cheesecake brownies in a stack

 

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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Blackberry Cheesecake Brownies

5 from 3 reviews
Scale:

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.

More cheesecake recipes from Broma Bakery:

How to Make the Perfect Cheesecake (a step-by-step guide!)

Classic Vanilla Bean Cheesecake 

Honey Walnut Fig Cheesecake Bars

Peanut Butter Cup Cheesecake

Mini Pumpkin Spice Cheesecakes

cheesecake brownies with blackberries

— STILL HUNGRY? —

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  1. 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.

  2. 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!