Description
These Blackberry Cheesecake Brownies combine rich fudgy chocolate, creamy tangy cheesecake, and vibrant blackberry swirls into a show-stopping dessert.
Ingredients
Scale
- 1 cup Unsalted butter (2 sticks)
- 2 cups Granulated sugar
- 4 Large eggs (Room temperature)
- 1 tbsp Vanilla extract
- 1 cup All-purpose flour
- ¾ cup Unsweetened cocoa powder
- ½ tsp Salt
- 1 cup Semi-sweet chocolate chips
- 16 oz Cream cheese (2 blocks, softened)
- ⅔ cup Granulated sugar
- 2 Large eggs (Room temperature)
- 1 tsp Vanilla extract
- 2 cups Fresh blackberries (Divided)
- 2 tbsp Lemon juice (Fresh)
- 2 tbsp Cornstarch
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang.
- Melt butter in a large microwave-safe bowl in 30-second intervals.
- Whisk sugar into melted butter. Add eggs one at a time, then stir in vanilla.
- In a separate bowl, sift flour, cocoa powder, and salt.
- Fold dry ingredients into wet. Stir in chocolate chips.
- Spread brownie batter evenly in prepared pan.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time, and vanilla.
- Mash 1 cup of blackberries. Stir in lemon juice and cornstarch.
- Mix mashed berries into ⅔ of cheesecake batter. Pour plain cheesecake over brownies, dollop berry cheesecake on top, and swirl.
- Press remaining whole blackberries gently into the top.
- Bake for 45–55 minutes until edges are set and center slightly jiggly.
- Cool in pan for 1 hour, then chill in fridge at least 2 hours or overnight.
- Lift with parchment, slice with sharp knife (wipe between cuts). Garnish if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg