Blackberry Cheesecake Brownies
Indulge in the delicious combination of blackberries, cheesecake, and brownies with this mouthwatering recipe. These blackberry cheesecake brownies are not only easy to make but are also perfect for any occasion, whether you’re craving a sweet treat or impressing guests with a unique dessert.
Why You’ll Love This Recipe?
- The rich flavors of blackberries, creamy cheesecake, and fudgy brownies create a delectable taste sensation.
- With simple ingredients and a quick prep time, this recipe is ideal for busy bakers looking for a show-stopping dessert.
- These blackberry cheesecake brownies are perfect for meal prep, making them a convenient and satisfying treat to enjoy throughout the week.
Ingredient Notes:
For the Blackberry Puree:
- Blackberries: Provide a burst of fruity flavor and a vibrant color to the dessert.
- Granulated White Sugar: Adds sweetness to balance out the tartness of the blackberries.
- Water: Helps create a smooth puree consistency.
For the Brownies:
- Unsalted Butter: Adds richness and moisture to the brownie batter.
- Sugar: Sweetens the brownies and creates a fudgy texture.
- Eggs: Bind the ingredients together and add structure to the brownies.
- Vanilla Extract: Enhances the flavor of the brownies.
- Salt: Balances the sweetness and enhances the overall taste.
- Cocoa Powder: Gives the brownies a rich chocolate flavor.
- All-Purpose Flour: Provides structure and texture to the brownies.
For the Cheesecake:
- Cream Cheese: Adds a creamy and tangy element to the dessert.
- Greek Yogurt: Adds a slight tanginess and creaminess to the cheesecake layer.
- Large Egg: Helps bind the cheesecake ingredients together.
- Sugar: Sweetens the cheesecake layer.
- Salt: Balances the flavors in the cheesecake.
Step-by-Step Instructions:
- Start by making the blackberry puree. Combine blackberries, sugar, and water in a saucepan. Cook until the blackberries soften, then blend until smooth. Set aside.
- Prepare the brownie batter by melting butter and sugar together, then whisk in eggs, vanilla extract, and salt. Add cocoa powder and flour, mixing until smooth.
- In a separate bowl, beat cream cheese until smooth, then add Greek yogurt, egg, sugar, and salt. Mix until creamy.
- Pour half of the brownie batter into a baking dish, then dollop the cheesecake mixture on top. Swirl in the blackberry puree, then top with the remaining brownie batter.
- Bake until set, then cool before slicing and serving.
Helpful Tips:
- For a more intense blackberry flavor, add a splash of lemon juice to the puree.
- Store leftover brownies in an airtight container in the refrigerator for up to 3 days.
- Swap blackberries for raspberries or strawberries for a different twist on the recipe.
Expert Tips for the Best Results:
- Use room temperature ingredients for the cheesecake layer to ensure a smooth and creamy texture.
- Avoid overmixing the brownie batter to prevent a tough texture.
Serving Suggestions:
Pair these blackberry cheesecake brownies with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. Serve with a cup of coffee or a glass of red wine for a perfect ending to any meal.
Storage and Reheating Tips:
To store leftover brownies, wrap them tightly in plastic wrap and store in the refrigerator. Reheat individual portions in the microwave for a few seconds or enjoy them cold.
Frequently Asked Questions:
- Can I use frozen blackberries for the puree? Yes, frozen blackberries can be used in place of fresh ones.
- How can I customize the cheesecake layer? Add a swirl of raspberry or strawberry puree for a different flavor profile.
- Can I make these brownies ahead of time? Yes, these brownies can be made ahead and stored in the refrigerator until ready to serve.
- Can I freeze these brownies? Yes, these brownies can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Conclusion:
Try out these irresistible blackberry cheesecake brownies for a delightful dessert that combines the best of both worlds. Whether you’re a fan of fruity flavors, creamy cheesecake, or rich chocolate brownies, this recipe is sure to satisfy your sweet tooth. Don’t forget to share your feedback and enjoy these delicious treats with family and friends!
PrintBlackberry Cheesecake Brownies
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12–16 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of rich, fudgy brownies layered with a creamy cheesecake swirl and topped with a sweet blackberry puree. These blackberry cheesecake brownies are a decadent treat that will satisfy any sweet tooth.
Ingredients
Blackberry Puree
- 6 ounces Blackberries, fresh or frozen
- 1/4 cup Granulated White Sugar
- 1/4 cup Water
Brownies
- 12 Tablespoons Unsalted Butter
- 1 1/2 cups Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 3/4 cup Cocoa Powder
- 1/2 cup All-Purpose Flour
Cheesecake
- 8 ounces Cream Cheese, softened
- 1/4 cup Greek Yogurt
- 1 Large Egg, room temperature
- 1/4 cup Sugar
- 1/2 teaspoon Salt
Instructions
- Prepare Blackberry Puree: Combine blackberries, sugar, and water in a saucepan. Cook over medium heat until the blackberries break down and the mixture thickens. Strain and set aside to cool.
- Make Brownie Batter: Melt butter, then mix in sugar, eggs, vanilla, salt, cocoa powder, and flour until well combined.
- Prepare Cheesecake Filling: Beat cream cheese, yogurt, egg, sugar, and salt until smooth.
- Assemble: Spread brownie batter in a pan, dollop cheesecake mixture on top, swirl with a knife, and drizzle with blackberry puree.
- Bake: Bake at 350°F for about 30-35 minutes or until set. Let cool before slicing and serving.
Notes
- For a more intense blackberry flavor, add a touch of lemon juice to the puree.
- Feel free to customize with different berries or toppings for variety.
Nutrition
- Serving Size: 1 square
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg