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Blackberry Cheesecake Brownies

Fudgy dark-chocolate brownies swirled with a velvety cream cheese layer and studded with fresh blackberries, balancing rich sweetness with bright berry tartness.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12
Calories: 385
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 ounces cream cheese softened to room temperature
  • 1/4 cup granulated sugar for the cheesecake layer
  • 1 large egg yolk
  • 1 cup fresh blackberries rinsed and patted dry

Method
 

  1. Preheat your oven to 350°F (175°C) and line your 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the melted butter and 1 cup of sugar until smooth. Add the 2 eggs and vanilla extract, beating until well combined.
  3. Sift the flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until just combined, being careful not to overmix. Spread this brownie batter into the prepared pan.
  4. In a separate clean bowl, beat the softened cream cheese with the 1/4 cup of sugar and the egg yolk until the mixture is light and airy.
  5. Drop spoonfuls of the cheesecake mixture over the top of the chocolate batter. Use a knife or a skewer to gently swirl the two mixtures together, creating a marbled effect.
  6. Scatter the fresh blackberries evenly over the top, pressing them slightly into the batter.
  7. Bake for 30 to 35 minutes. The edges should be set, and a toothpick inserted into the brownie portion (avoiding the berries) should come out with just a few moist crumbs attached.
  8. Allow the pan to cool completely on a wire rack before lifting the brownies out by the parchment paper and slicing into squares.