Description
These blackberry swirl cheesecake brownies combine a rich, fudgy chocolate brownie base with a creamy, tangy cheesecake layer, beautifully swirled with a sweet and tart homemade blackberry sauce. Perfect for lovers of decadent desserts with a burst of fruity flavor.
Ingredients
Scale
Blackberry Sauce
- 6 oz. (170g) fresh or frozen blackberries
- ¼ cup (50g) granulated sugar
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30ml) water
- 1 tsp (5ml) vanilla extract
Brownie Layer
- ¾ cup (170g) unsalted butter, cubed
- 4 oz. (113g) chocolate, chopped (60-70% cocoa, bittersweet to dark)
- 2 large eggs (114g), room temperature
- 1½ cups (300g) granulated sugar
- 1 tsp espresso powder (optional)
- ½ tsp salt
- ¾ cup (60g) Dutch process cocoa powder (substitute with unsweetened cocoa powder)
- ⅔ cup (80g) all-purpose flour
Cheesecake Layer
- 8 oz. (226g) cream cheese, room temperature
- ⅓ cup (67g) granulated sugar
- 3 tbsp (46g) sour cream or Greek yogurt, room temperature
- 1 egg (57g), room temperature
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Make the Blackberry Sauce: Place blackberries, granulated sugar, lemon juice, and water in a medium saucepan over medium heat. Cook for 8-10 minutes until blackberries break down and release juices. Strain through a fine mesh sieve to remove seeds. Measure the juices and if more than ¼ cup, return to pan and reduce over medium heat for 3-5 minutes until thickened to ¼ cup. Remove from heat and stir in vanilla extract. Let cool to room temperature.
- Prepare the Brownie Layer: Preheat oven to 325°F (165°C). Line a 9×9 inch (23cm) baking pan with parchment paper, leaving a 2-inch overhang on at least two sides for easy removal. In a microwave-safe large bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Whisk in granulated sugar, eggs, espresso powder (if using), and salt, adding each ingredient thoroughly before the next. Sift cocoa powder into mixture and whisk until smooth. Sift in flour and gently fold with a spatula until just combined. Pour batter into pan and bake for 10 minutes to par-bake, setting the brownie layer for easier layering.
- Make the Cheesecake Layer: Using a mixer, beat cream cheese, sugar, and sour cream or Greek yogurt until light and fluffy. Add egg, vanilla extract, and salt, and beat again until the mixture is smooth and fully combined.
- Assemble the Layers: Remove the partially baked brownie layer from the oven and pour the cheesecake layer evenly over it. Drizzle the cooled blackberry sauce evenly on top of the cheesecake layer. Using a toothpick or spoon handle, swirl the blackberry sauce gently into the cheesecake layer to create a marbled effect, making deeper swirls if desired since the brownie layer is set.
- Bake the Assembled Brownies: Return the pan to the oven and bake at 325°F (165°C) for 45-55 minutes. The edges should be golden and slightly pulling away from the sides of the pan, and the center will still wiggle slightly. A toothpick inserted should come out mostly clean or with a few moist crumbs.
- Cool and Chill: Let the brownies cool at room temperature for about an hour until they reach room temperature. Then transfer the pan to the refrigerator and chill for at least 30-60 minutes for the brownies to fully set. For the cleanest slices, chill for 2-3 hours. Store leftovers in an airtight container in the fridge for 3-5 days.
Notes
- Using room temperature ingredients helps to create a smooth and even batter for both brownie and cheesecake layers.
- Par-baking the brownie layer prevents the cheesecake from sinking and helps hold the swirl pattern cleanly.
- Espresso powder in the brownie layer enhances the chocolate flavor but can be omitted if preferred.
- For best slicing results, chill brownies thoroughly before cutting.
- Leftover blackberry sauce can be stored refrigerated and used as a topping for other desserts or breakfast items.
Nutrition
- Serving Size: 1 brownie (approx. 2.25 inch square)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
