Description
Delight in the rich and chewy texture of Blackberry Cheesecake Brownies that combine a fudgy cocoa brownie base with a creamy cheesecake layer swirled with fresh blackberry sauce. This recipe offers a perfect balance of tart and sweet flavors, ideal for dessert lovers seeking a unique twist on classic brownies.
Ingredients
Scale
Blackberry Sauce
- 3 ounces fresh or frozen blackberries
- 1 tablespoon granulated sugar
Brownie Batter
- 4 tablespoons Kerrygold Unsalted Butter, diced
- 1/2 cup + 1 tablespoon granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup all-purpose flour
Cheesecake Filling
- 6 ounces cream cheese, softened to room temperature
- 1 large egg white (reserve the yolk for another use)
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
- Make the blackberry sauce: Add the blackberries and sugar to a small saucepan. Crush lightly with a wooden spoon, then set heat to medium. Cook until the blackberries are soft and falling apart, about 10 minutes. Push the mixture through a sieve to remove seeds, reserving the juice. Set aside.
- Prepare the brownie base: In a medium microwave-safe bowl, combine the diced butter, sugar, and cocoa powder. Microwave on HIGH for 30 seconds, stir, and microwave for another 30 seconds.
- Cool brownie mixture: Stir gently and let it cool for 3-4 minutes. Add salt and vanilla extract, stirring to combine and further cool the mixture until warm, not hot, to the touch.
- Add egg and flour: Stir in the large egg until fully incorporated. Add the flour and beat vigorously for at least 50 strokes to achieve a chewy texture.
- Preheat oven and prepare pan: Heat the oven to 325°F (163°C). Line a 9x5x3-inch loaf pan with parchment paper, ensuring extra paper overhang for easy removal.
- Spread brownie batter: Evenly spread the brownie mixture in the bottom of the prepared pan.
- Make cheesecake filling: Beat together the softened cream cheese, egg white, sugar, and vanilla extract until smooth and creamy, about 3 minutes using an electric mixer.
- Layer cheesecake and sauce: Pour the cheesecake filling over the brownie base and smooth the surface gently. Drizzle the prepared blackberry sauce over the cheesecake and use a toothpick to swirl the sauce through the cheesecake layer without mixing into the brownie layer.
- Bake: Bake the layered brownies for 45 minutes or until the cheesecake edges turn golden brown and a toothpick inserted into the cheesecake comes out mostly clean.
- Cool and serve: Allow the brownies to cool in the pan to room temperature. Refrigerate to make slicing easier, then slice and enjoy!
Notes
- Use fresh blackberries in season for the best flavor, frozen blackberries work well out of season.
- Reserve the egg yolk for another recipe like custards or sauces.
- Beating the brownie batter thoroughly develops a chewier texture.
- Swirling the blackberry sauce into the cheesecake layer creates a beautiful marbled effect without mixing into the brownie base.
- Refrigeration before slicing ensures cleaner, more presentable pieces.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 1.5 x 3 inches)
- Calories: 280
- Sugar: 25g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Blackberry Cheesecake Brownies, blackberry dessert, chewy brownies, creamy cheesecake, homemade brownies, fruit swirl dessert
