Blackberry cheesecake brownies

BlackBerry cheesecake brownies that will have everyone begging for seconds. Rich Brownies, cheesecake, sharp base and stir the sweet blackberry!

The Hello there! Sarah from Broma Bakery here. I am so excited for my first guest post today! A little about myself: I live in Michigan, I do yoga, I love to eat and my favorite food was the Brownie.

Yes, the brownies. They are perfect in every way. Fudgy, moist, chocolate, and oh-so-satisfying. I love brownies since I was a little girl. In fact, in my family there is hardly a day when there's a mix brownies without in our kitchen. I literally grew up on things.

So as an introduction, I knew that I had to share this blackberry cheesecake brownies with you all. It is like sharing a little piece of my heart!

BLACKBERRY CHEESECAKE BROWNIES

total time: 3 HOURS 15 MINUTES prep time: 15 MINUTES cook time: 1 HOUR

Blackberry cheesecake brownies that will have everyone begging for seconds. A rich brownie base, tangy cheesecake and sweet blackberry swirl!

INGREDIENTS:

FOR THE BROWNIES

• 3/4 cup cocoa powder
• 1 1/2 cups sugar
• 2 eggs
• 12 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

FOR THE BLACKBERRY PUREE

• 6 oz fresh or frozen blackberries
• 1/4 cup granulated white sugar
• 1/4 cup water

FOR THE CHEESECAKE

• 8 ounces cream cheese, softened
• 1/4 cup greek yogurt
• 1 large eggs, room temperature
• 1/4 cup sugar
• 1/2 teaspoon salt

DIRECTIONS:

1. Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.
2. Use a whisk or spoon to help break down the blackberries.
3. Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.
4. Let cool to room temperature.
5. Preheat oven to 325°F.
6. Line an 8″x8″ baking dish with parchment paper and set aside.
7. In a microwave-safe mixing bowl, melt the butter.
8. Stir in sugar, eggs, vanilla extract, and salt.
9. Once combined, fold in cocoa powder and flour.
10. Pour the brownie batter into the baking dish, spreading evenly to the edges.
11. Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment.
12. Cream for 2-3 minutes on medium-high speed.
13. Pour over brownie batter, spreading evenly to the edges.
14. Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife, or toothpick.
15. Try to swirl only into the cheesecake batter, not the brownie batter.
16. Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean.
17. Place in fridge and allow to cool for at least 2 hours but up to overnight.
18. Cut into 9 large squares.