Blackberry Cheesecake Brownies (Print Version)
# Ingredients:
→ Puree with Blackberries
01 -
1/4 cup water
02 -
1/4 cup white sugar, granulated
03 -
6 ounces of blackberries, frozen or fresh
→ Rich Brownies
04 -
3/4 cup cocoa powder
05 -
1 1/2 cups granulated sugar
06 -
12 tablespoons butter, unsalted
07 -
1/2 cup plain flour
08 -
2 teaspoons vanilla flavoring
09 -
1/2 teaspoon salt
10 -
2 large eggs
→ Layered Cheesecake
11 -
8 ounces softened cream cheese
12 -
1/4 cup plain Greek yogurt
13 -
1/2 teaspoon fine salt
14 -
1/4 cup granulated sugar
15 -
1 egg, large, at room temp
# Instructions:
01 -
Heat blackberries, sugar, and water together on medium-high. Stir and mash for about 8-10 minutes. Strain through a fine mesh sieve and chill.
02 -
Set your oven to 325°F. Place parchment paper into an 8x8 dish to line the bottom.
03 -
Melt the butter and mix in sugar, eggs, salt, and vanilla. Gradually fold in the cocoa and flour. Spread the mix evenly in your prepared dish.
04 -
Combine the softened cream cheese, yogurt, salt, sugar, and egg. Whisk for 2 to 3 minutes until smooth and creamy. Layer over the brownie base.
05 -
Drop spoonfuls of the cooled blackberry mix on top, then gently swirl it into the cheesecake with a knife or stick.
06 -
Pop in the oven for an hour, or till golden with a mostly-clean knife. Chill in the fridge for at least 2 hours.
# Notes:
01 -
Keep refrigerated for up to 5 days.
02 -
You can make it in advance and leave it in the fridge overnight.
03 -
Makes 9 larger-sized pieces.