Cheesecake Brownies Blackberry (Print Version)
# Ingredients:
→ Blackberry Mixture
01 -
6 oz fresh or frozen blackberries
02 -
1/4 cup white sugar
03 -
1/4 cup water
→ Fudgy Brownie Base
04 -
12 tbsp unsalted butter
05 -
1 1/2 cups white sugar
06 -
2 large eggs
07 -
2 tsp vanilla
08 -
1/2 tsp salt
09 -
3/4 cup cocoa powder
10 -
1/2 cup plain flour
→ Tangy Cheesecake Topping
11 -
8 oz softened cream cheese
12 -
1/4 cup thick Greek yogurt
13 -
1 large room-temperature egg
14 -
1/4 cup regular sugar
15 -
1/2 tsp salt
# Instructions:
01 -
On medium-high heat, cook blackberries, sugar, and water for 8-10 minutes, smashing the fruit as it softens. Strain the mixture and set aside to cool.
02 -
Set your oven to 325°F. Line an 8x8 pan with parchment paper before you start mixing.
03 -
Melt the butter, add sugar, vanilla, eggs, and salt. Mix in cocoa and flour until combined. Spread it all out in the baking dish.
04 -
Blend the cream cheese, yogurt, egg, sugar, and salt. Keep going for a couple of minutes till it's silky smooth. Spread the mix over your brownie layer.
05 -
Drop spoonfuls of the cooled blackberry sauce onto the cheesecake layer. Use a knife or toothpick to swirl it around gently.
06 -
Bake for 60 minutes until the cheesecake gets a light golden color, and the center is slightly firm. Cool in the fridge for at least 2 hours.
# Notes:
01 -
Keep in the fridge for up to five days.
02 -
You can make it a day ahead and chill overnight.
03 -
Cuts into nine large squares.