Blackberry Cheesecake Brownies (Printable Version)
Fudgy chocolate base with creamy cheesecake and fresh blackberry swirls, creating an irresistible marbled dessert.
# Ingredients:
→ Brownie Base
01 -
1/2 cup unsalted butter
02 -
1 cup granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
1/3 cup unsweetened cocoa powder
06 -
1/2 cup all-purpose flour
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Cheesecake Layer
09 -
8 oz cream cheese, softened
10 -
1/4 cup granulated sugar
11 -
1 large egg
12 -
1/2 teaspoon vanilla extract
→ Topping & Garnish
13 -
1/2 cup blackberry puree, strained
14 -
2 tablespoons powdered sugar (optional)
# Steps:
01 -
Preheat oven to 175°C (350°F). Grease and line a 20×20-cm (8×8-inch) baking pan with parchment paper.
02 -
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth. Mix in cocoa powder, flour, salt, and baking powder until thoroughly combined.
03 -
Spread brownie batter evenly in the prepared pan.
04 -
In a separate bowl, beat cream cheese, 1/4 cup sugar, egg, and vanilla extract until smooth and creamy.
05 -
Drop spoonfuls of the cheesecake mixture on top of the brownie batter. Add dollops of blackberry puree and swirl gently with a knife to create a marbled effect.
06 -
Bake for 35-40 minutes or until a toothpick inserted near the center comes out with only a few moist crumbs.
07 -
Cool completely in the pan before slicing. Dust with powdered sugar if desired.
# Notes:
01 -
For the best marbling effect, ensure the blackberry puree is strained to remove seeds.
02 -
These brownies can be stored in an airtight container in the refrigerator for up to 4 days.