Blackberry Cheesecake Brownies (Print Version)
# Ingredients:
→ Blackberry Puree
01 -
6 ounces blackberries, fresh or frozen
02 -
1/4 cup granulated white sugar
03 -
1/4 cup water
→ Brownies
04 -
12 tablespoons unsalted butter
05 -
1 1/2 cups sugar
06 -
2 eggs
07 -
2 teaspoons vanilla extract
08 -
1/2 teaspoon salt
09 -
3/4 cup cocoa powder
10 -
1/2 cup all-purpose flour
→ Cheesecake
11 -
8 ounces cream cheese, softened
12 -
1/4 cup Greek yogurt
13 -
1 large egg, room temperature
14 -
1/4 cup sugar
15 -
1/2 teaspoon salt
# Instructions:
01 -
Combine blackberries, sugar, and water in saucepan. Cook over medium-high heat 8-10 minutes, breaking down berries. Strain through fine mesh strainer and cool
02 -
Preheat oven to 325°F. Line 8x8 inch baking dish with parchment paper
03 -
Melt butter, then stir in sugar, eggs, vanilla, and salt. Fold in cocoa powder and flour. Spread in pan
04 -
Beat cream cheese, yogurt, egg, sugar, and salt for 2-3 minutes until smooth. Spread over brownie batter
05 -
Dollop cooled blackberry puree on top and swirl into cheesecake layer using a knife or toothpick
06 -
Bake for 1 hour until cheesecake is golden and knife comes out mostly clean. Refrigerate at least 2 hours
# Notes:
01 -
Store in refrigerator up to 5 days
02 -
Can be made ahead and chilled overnight
03 -
Makes 9 large brownies