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Blackberry Swirl Cheesecake Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 67 reviews
  • Author: Paula
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These blackberry swirl cheesecake brownies are a delightful treat combining a rich, fudgy chocolate brownie layer with a creamy, tangy cheesecake layer swirled with a vibrant and tart blackberry sauce. This dessert balances deep chocolate flavors with the freshness of blackberries, making it perfect for those who love decadent yet fruity desserts.

Ingredients

Scale

Blackberry Sauce

  • 6 oz. (170g) fresh or frozen blackberries
  • ¼ cup (50g) granulated sugar
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (30ml) water
  • 1 tsp (5ml) vanilla extract

Brownie Layer

  • ¾ cup (170g) unsalted butter, cubed
  • 4 oz. (113g) chocolate, chopped (60-70% cocoa)
  • 2 large eggs (114g), room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp espresso powder (optional)
  • ½ tsp salt
  • ¾ cup (60g) dutch process cocoa powder (or unsweetened cocoa powder)
  • ⅔ cup (80g) all-purpose flour

Cheesecake Layer

  • 8 oz. (226g) cream cheese, room temperature
  • ⅓ cup (67g) granulated sugar
  • 3 tbsp (46g) sour cream or Greek yogurt, room temperature
  • 1 egg (57g), room temperature
  • ¼ tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Make the Blackberry Sauce: In a medium saucepan, combine the blackberries, sugar, lemon juice, and water. Heat over medium heat for 8-10 minutes until the berries break down and release their juices. Strain the mixture through a fine mesh strainer to remove seeds. If the strained juice is more than ¼ cup, return it to the pan and simmer for 3-5 minutes to reduce to ¼ cup. Pour into a bowl and allow to cool to room temperature, then stir in the vanilla extract.
  2. Prepare the Brownie Layer: Preheat your oven to 325°F (165°C) and line a 9×9 inch (23cm) baking pan with parchment paper, leaving at least 2 inches of overhang on two sides for easy removal. In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second intervals, stirring between each until smooth. Whisk in the sugar, eggs, espresso powder if using, and salt until fully combined.
  3. Add Cocoa and Flour: Sift the cocoa powder directly into the wet ingredients and whisk until smooth. Then sift in the flour and gently fold it in with a spatula until just combined and no streaks remain.
  4. Par-bake Brownie Layer: Pour the brownie batter into the prepared pan and bake for 10 minutes to set the layer. This partial bake will help the cheesecake layer stay intact and support the blackberry swirl.
  5. Prepare the Cheesecake Layer: Using a hand mixer or stand mixer with a paddle attachment, beat together the cream cheese, sugar, and sour cream until light and fluffy. Add the egg, vanilla extract, and salt, then beat on medium speed until the mixture is smooth and well combined.
  6. Assemble the Layers: Remove the partially baked brownie from the oven and pour the cheesecake batter evenly over it. Carefully spread the cheesecake layer smooth. Drizzle the cooled blackberry sauce evenly over the cheesecake layer.
  7. Swirl the Blackberry Sauce: Use a toothpick or the handle of a spoon to swirl the blackberry sauce into the cheesecake layer, creating a marbled effect. Since the brownie layer is set, you can swirl deeply without mixing layers fully.
  8. Bake Fully: Return the pan to the oven and bake at 325°F (165°C) for 45-55 minutes, or until the edges are golden and pulled slightly away from the pan. The center should still jiggle slightly but a toothpick inserted will come out mostly clean with a few moist crumbs.
  9. Cool and Chill: Allow the brownies to cool at room temperature for about an hour. Then refrigerate the brownies in the pan for at least 30-60 minutes to fully set. For the best and cleanest slices, chill for 2-3 hours.
  10. Serve and Store: Remove the brownies from the pan using the parchment overhang and cut into squares. Store leftovers in an airtight container in the refrigerator for 3-5 days.

Notes

  • Espresso powder is optional but enhances the chocolate flavor in the brownies.
  • Use room temperature eggs and dairy ingredients for better mixing and texture.
  • Sour cream or Greek yogurt can be used interchangeably in the cheesecake layer.
  • Reducing the blackberry sauce intensifies its flavor and thickens it for better swirling.
  • Allowing the brownie base to par-bake ensures the cheesecake topping sets properly without mixing into the batter.
  • For neat slices, chill the finished brownies thoroughly before cutting.
  • Store brownies refrigerated and consume within 3-5 days for best freshness.

Nutrition

  • Serving Size: 1 brownie (1/16th of recipe)
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Find it online: https://piesbypaula.com/blackberry-swirl-cheesecake-brownies-recipe/