Blackberry Cheesecake Brownies Recipe

Blackberry Cheesecake Brownies

This dessert combines rich, fudgy brownies with creamy cheesecake and a sweet-tart blackberry swirl. A perfect treat for any occasion!

Ingredients

Blackberry Sauce:

• 1 cups frozen blackberries
• 1/4 cup white sugar, or to taste
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly grated lemon zest, or to taste
• 1 teaspoon cornstarch
• 1 tablespoon water

Brownie Layer:

• 1/2 cup unsalted butter, melted
• 1 cup firmly packed light brown sugar
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda

Cheesecake Layer:

• 8 ounces full-fat cream cheese, at room temperature
• 1/3 cup white sugar
• 1 pinch salt
• 1 pinch ground nutmeg
• 1 large egg white, at room temperature
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream, at room temperature

Directions

Step 1: To make the blackberry sauce, combine the frozen blackberries, sugar, lemon juice, and lemon zest in a small saucepan. Set over medium-low heat and cook, stirring frequently, until the berries break down (about 8-10 minutes). Remove from heat.

Step 2: Pour the mixture into a fine mesh sieve placed over a bowl. Use a spoon or spatula to press the mixture through, extracting as much juice as possible. Discard the seeds. Return the strained sauce to the saucepan and simmer over low heat.

Step 3: In a small bowl, mix cornstarch and water until smooth, then stir this slurry into the simmering blackberry sauce. Cook, stirring constantly, until the sauce thickens slightly (1-2 minutes). Remove from heat and allow to cool completely, about 20 minutes. To speed up cooling, refrigerate the sauce.

Step 4: Preheat the oven to 350F (175C). Line an 8x8-inch square pan with parchment paper, leaving enough overhang on all sides for easy removal later.

Step 5: For the brownie layer, whisk together melted butter, brown sugar, and salt in a large bowl until fully combined. Add the egg, egg yolk, and vanilla extract, whisking until smooth. Stir in cocoa powder, flour, and baking soda until just combined. The batter will be thick.

Step 6: Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula.

Step 7: To make the cheesecake layer, beat the cream cheese, sugar, salt, and nutmeg together in a bowl using an electric mixer until smooth and creamy. Add the egg white, lemon juice, and vanilla, mixing until fully incorporated. Pour in the heavy cream and mix until well combined.

Step 8: Pour the cheesecake mixture over the brownie layer, smoothing it into an even layer with a spatula.

Step 9: Drop spoonfuls of the cooled blackberry sauce over the cheesecake layer. Use a knife to swirl the cheesecake and blackberry sauce together, but be careful not to reach the brownie layer. Swirl as much as needed to create a marbled effect.

Step 10: Bake in the preheated oven for 55-60 minutes, or until the center is puffed and mostly set. The edges will rise higher than the center and turn golden brown when done.

Step 11: Let the bars cool in the pan at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to set completely.

Step 12: Cut into 16 bars and serve.

Nutrition Facts (per serving)