Blackberry Cheesecake Brownies
Love brownies but want to take them to the next level? Meet the Blackberry Cheesecake Brownies! These rich, fudgy brownies are swirled with creamy cheesecake and pockets of tangy blackberry goodness.
Ingredients
- 1 cup unsalted butter melted (can substitute with coconut oil for a lighter option)
- 1 cup granulated sugar
- ¾ cup brown sugar adds extra moisture and richness
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour or gluten-free flour for a GF version
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces cream cheese softened (look for low-fat cream cheese for a healthier version)
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries frozen will work too; thaw and drain excess liquid
- 2 tablespoons sugar
- 1 teaspoon lemon juice enhances the tartness
- Drizzle of melted chocolate
- Whole blackberries for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving edges hanging for easy brownie removal.
- Mash the blackberries with sugar and lemon juice in a small bowl. Set aside. For a smoother texture, strain out the seeds using a fine-mesh strainer.
- Whisk together melted butter, granulated sugar, and brown sugar in a large bowl. Add eggs and vanilla, mixing well until fluffy. Sift in cocoa powder, flour, baking powder, and salt. Fold until just combined.
- Beat cream cheese, sugar, egg yolk, and vanilla extract in a medium bowl until creamy and smooth. Avoid over-mixing to keep it from being too runny.
- Pour half of the brownie batter into the prepared baking pan and spread evenly. Dollop the cheesecake mixture over the brownie batter in spoonfuls. Add blackberry puree randomly on top. Spoon the remaining brownie batter on top, then use a knife or skewer to swirl all layers together for a marbled effect.
- Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Cool the brownies in the pan for 15 minutes, then transfer to a wire rack.
- For clean edges, refrigerate for an hour before cutting into squares.
Notes
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual brownies in plastic wrap and foil, then freeze for up to 2 months.
- Thawing: Defrost frozen brownies in the fridge overnight or at room temperature for 30–40 minutes.