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Blackberry Cheesecake Brownies
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Blackberry Cheesecake Brownies

Blackberry Cheesecake Brownies combine the rich, fudgy texture of brownies with the creamy, tangy goodness of cheesecake, topped off with the fresh, sweet-tart flavor of blackberries. This dessert is a showstopper with its layers of velvety cheesecake swirled into rich chocolate brownie batter and crowned with juicy blackberries. It’s an indulgent treat that’s perfect for any occasion, whether it’s a family gathering, a party, or just a personal treat. The combination of chocolate, cheesecake, and fruit is a match made in dessert heaven, and this recipe is sure to become a favorite!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16
Course: Dessert
Calories: 250
Ingredients Method Notes

Ingredients
  

  • For the Brownie Layer:
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • For the Cheesecake Layer:
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Blackberry Topping:
  • 1 cup fresh blackberries or more for topping
  • 2 tablespoons sugar

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth. Add in the flour, cocoa powder, salt, and baking powder. Stir until well combined, forming a thick brownie batter.
  2. In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, and mix until fully incorporated. The mixture should be smooth with no lumps.
  3. Spread half of the brownie batter evenly into the prepared pan. Then, spoon the cheesecake mixture on top of the brownie batter. Gently spread it into an even layer. Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer and swirl it together with a knife or toothpick to create a marbled effect.
  4. In a small bowl, toss the blackberries with sugar. Gently place the sugared blackberries on top of the cheesecake layer, pressing them slightly into the batter. This will allow them to bake into the brownies and infuse their flavor into every bite.
  5. Bake the brownies in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan on a wire rack. Once cool, lift them out using the parchment paper and cut into squares.

Notes

  • Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days.
  • Refrigeration: For longer storage, keep them in the fridge for up to a week.
  • Freezing: These brownies freeze well! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Let them thaw before serving.