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Blackberry Cream Cheese Brownies Sweet and Delicious

Blackberry Cream Cheese Brownies

When you’re craving something rich, indulgent, and full of flavor, Blackberry Cream Cheese Brownies are the ultimate dessert to satisfy your sweet tooth. These brownies offer a perfect blend of fudgy chocolate, tangy cream cheese, and the delightful burst of blackberry. 
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 9
Course: Baking
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

For the Blackberry Puree:
  • 6 oz 170g Blackberries (fresh or frozen)
  • 1/4 cup 50g Granulated White Sugar
  • 1/4 cup 60ml Water
For the Brownies:
  • 12 tbsp 170g Unsalted Butter
  • 1 1/2 cups 300g Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 3/4 cup 60g Cocoa Powder (unsweetened)
  • 1/2 cup 60g All-Purpose Flour
For the Cheesecake Layer:
  • 8 oz 226g Cream Cheese (softened to room temperature)
  • 1/4 cup 60g Greek Yogurt
  • 1 Large Egg room temperature
  • 1/4 cup 50g Sugar
  • 1/2 tsp Salt

Method
 

  1. Prepare Blackberry Puree:
  2. In a saucepan, combine the blackberries, sugar, and water. Cook over medium-high heat for about 8-10 minutes, stirring occasionally to break down the blackberries.
  3. Pour the mixture through a fine mesh strainer to remove the solids, leaving only the smooth blackberry liquid.
  4. Let the puree cool to room temperature.
  5. Make the Brownie Layer:
  6. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper or grease it lightly.
  7. Melt the butter in a microwave-safe bowl in 30-second intervals.
  8. Stir in sugar, eggs, vanilla, and salt until well combined.
  9. Sift together the cocoa powder and flour, then fold them into the wet ingredients until incorporated.
  10. Pour the brownie batter into the prepared baking dish, spreading evenly.
  11. Prepare the Cheesecake Layer:
  12. In a stand mixer or using a hand mixer, beat together the cream cheese, Greek yogurt, egg, sugar, and salt until smooth and creamy.
  13. Pour the cheesecake mixture over the brownie batter, spreading it evenly across the top.
  14. Swirl the Blackberry Puree:
  15. Drop spoonfuls of the blackberry puree over the cheesecake layer.
  16. Use a toothpick or knife to swirl the puree into the cheesecake mixture, making sure not to disturb the brownie base.
  17. Bake:
  18. Bake for 1 hour, or until the cheesecake layer is slightly golden, and a knife inserted into the center comes out clean with just a little cheesecake residue.
  19. Allow the brownies to cool to room temperature before refrigerating for at least 2 hours (or overnight) to set.
  20. Serve:
  21. Once chilled, cut into squares and serve.

Notes

  • Storage: Store the brownies in an airtight container in the fridge for up to 5 days.
  • Freezing: You can freeze the brownies for up to 3 months. Wrap them tightly in plastic wrap and foil to prevent freezer burn.
  • Customization: Add-ins like chocolate chips or nuts can be incorporated into the brownie batter for extra flavor and texture.
  • Fruit Substitutes: Feel free to use raspberries, strawberries, or a mix of berries instead of blackberries for a different flavor twist.
Nutritional Facts (per serving, approximately 1 brownie)
  • Calories: 470 kcal
  • Protein: 6g
  • Carbohydrates: 57g
    • Sugars: 39g
  • Fat: 25g
    • Saturated Fat: 14g
  • Cholesterol: 75mg
  • Sodium: 150mg
  • Fiber: 3g