Rich Blackberry Cheesecake Brownies (Print version)

Fudgy chocolate brownies topped with creamy cheesecake and a tart blackberry swirl, baked in one pan and chilled for clean slices.

# Ingredients:

For the blackberry swirl

01 - 6 oz (170 g) fresh or frozen blackberries
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon water
04 - 1 teaspoon fresh lemon juice

For the brownie base

05 - 10 tablespoons (140 g) unsalted butter, melted
06 - 1 cup (200 g) granulated sugar
07 - 1/4 cup (50 g) packed light brown sugar
08 - 2 large eggs, room temperature
09 - 2 teaspoons vanilla extract
10 - 1/2 teaspoon fine salt
11 - 2/3 cup (65 g) unsweetened cocoa powder
12 - 2/3 cup (85 g) all-purpose flour
13 - 1/2 cup (85 g) dark chocolate chips

For the cheesecake layer

14 - 8 oz (225 g) full-fat cream cheese, softened
15 - 1/4 cup (50 g) granulated sugar
16 - 2 tablespoons sour cream
17 - 1 large egg, room temperature
18 - 1 teaspoon vanilla extract
19 - Pinch of fine salt

# Instructions:

01 - Heat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for lifting the brownies out later.
02 - Combine blackberries, sugar, water, and lemon juice in a small saucepan over medium heat. Simmer for 8-10 minutes, mashing the berries, until glossy and slightly thick. Strain for a smooth sauce if desired, then cool.
03 - Whisk melted butter, granulated sugar, brown sugar, eggs, vanilla, and salt until smooth. Fold in cocoa powder and flour just until combined, then stir in the chocolate chips.
04 - Spread the brownie batter evenly in the prepared pan, pushing it into the corners with a spatula.
05 - Beat softened cream cheese and sugar until smooth. Mix in sour cream, egg, vanilla, and salt until creamy, scraping the bowl as needed.
06 - Spread the cheesecake mixture over the brownie batter. Dot the cooled blackberry puree over the top and drag a thin knife through the dots a few times to make loose swirls.
07 - Bake for 45-52 minutes, until the edges are set and the center has only a slight wobble. A toothpick inserted into the brownie layer should come out with moist crumbs.
08 - Cool at room temperature for 1 hour, then refrigerate for at least 2 hours. Lift from the pan and cut into 16 squares with a warm, wiped knife.

# Good to know:

01 - Chilling time is not included in the cook time.
02 - Use full-fat cream cheese for the smoothest cheesecake layer.
03 - Best served cold or after 10 minutes at room temperature.

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