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Blackberry Cheesecake Brownies

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Decadent brownies swirled with creamy cheesecake and topped with a homemade blackberry sauce, creating a perfect balance of rich chocolate, tangy cheesecake, and fresh fruit.

Ingredients

For the Brownie Layer:

½ cup (1 stick) unsalted butter

¾ cup semi-sweet chocolate, chopped (or chocolate chips)

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

¼ teaspoon salt

For the Cheesecake Swirl:

8 ounces cream cheese, softened

⅓ cup granulated sugar

1 large egg

½ teaspoon vanilla extract

Optional: 2 ounces melted dark chocolate (for a chocolate swirl)

For the Blackberry Swirl:

¾ cup blackberries (fresh or frozen)

2 tablespoons sugar

1 teaspoon lemon juice

Instructions

  1. Make the Blackberry Swirl: In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir and mash the berries slightly as they heat. Cook for about 5 minutes until the mixture thickens. Strain out the seeds for a smooth texture and set aside to cool.
  2. Prepare the Brownie Batter: Preheat the oven to 325°F (163°C). Grease an 8×8-inch baking pan and line it with parchment paper. In a heatproof bowl, melt the butter and chocolate together in 30-second intervals in the microwave or over a double boiler. Stir until smooth, then let cool slightly. Whisk in the sugar, eggs, and vanilla into the melted butter and chocolate mixture. In a separate bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture until combined. Spread the brownie batter evenly into the prepared pan.
  3. Make the Cheesecake Swirl: In a mixing bowl, beat the cream cheese, sugar, egg, and vanilla until smooth. If using melted dark chocolate, divide the cheesecake batter in half and mix the chocolate into one portion. Drop spoonfuls of the cheesecake mixture over the brownie batter.
  4. Add the Blackberry Swirl: Spoon the blackberry sauce over the cheesecake layer in small dollops. Use a skewer or knife to gently swirl the blackberry and cheesecake together to create a marbled effect.
  5. Bake: Bake for 35-40 minutes, or until the center is just set with a slight jiggle in the middle. The edges will be puffed. Let the brownies cool completely in the pan before slicing. Chilling them for a few hours in the refrigerator will make slicing easier.

Notes

For extra texture, add chopped walnuts or pecans to the brownie layer.

For a deeper chocolate flavor, add the optional melted dark chocolate into the cheesecake batter for a chocolate swirl.

Raspberries or blueberries can be used as an alternative to blackberries for the swirl.

Nutrition

Find it online: https://chocolatecoveredamy.com/blackberry-cheesecake-brownies/