know what’s better than one kind of delicious baked treat? that would be combining two of the most popular desserts into one ultra delicious and decadent one! add in a bright seasonal and beautiful ingredient like blackberries and it’s just magic. that late summer magic. these blackberry swirl cheesecake brownies are magical. they’re stunning, both in taste and in aesthetic.
from the ultra rich and fudgy brownie layer, to the creamy, tangy cheesecake layer to the bright and the tart and beautiful blackberry sauce. the contrasting and complementary flavors and textures are such a match, you’ll be left wondering how long they’ll last. hint, it won’t be long!
in a few words, these decadent brownies are
- fudgy
- creamy
- tangy
- rich
- bright
- tart
- gorgeous
what ingredients do I need to make them?
to make these blackberry swirl cheesecake brownies, you will need:
- fresh or frozen blackberries
- I used frozen marionberries for this recipe
- sugar
- lemon juice
- vanilla extract
- butter
- chocolate
- eggs
- espresso powder
- salt
- dutch process cocoa powder
- flour
- cream cheese
- sour cream
from these ingredients you will make the blackberry sauce, brownie layer and the cheesecake layer.
what baking tools do I need to make these brownies?
if you really want to get a workout in, you could do all this by hand in a few bowls. if not, you’ll need:
- medium sauce pan and fine mesh strainer
- this is to make the blackberry sauce
- large microwave safe bowl
- to make the brownie layer
- stand mixer or hand mixer
- to make the cheesecake layer
- you could also do this by hand if you really wanted to!
- 9X9 (23 cm) aluminum pan
- this is the preferred size
- you could also use a 9″ springform pan if you want
- or double the recipe and bake it in a 9X13 pan
- parchment paper
- to line the pan
- makes removing the brownies very easy
tips and tricks for the best brownies!
best ingredients substitutes for this recipe :
- blackberries: look for a fruit that is sweet, tart and a little bitter
- raspberries would be the easiest and closest to the taste and texture
- cherries could also work
- chocolate: for this recipe, I used 1 (4oz) bar of 60% chocolate
- use a 70-85 % for a more bitter, darker, coffee like flavor
- stick with 60% for a classic sweet brownie flavor
- it could be too sweet with a milk or semi sweet chocolate
- espresso powder: optional, for boosting the flavor of the chocolate
- omit if you don’t have
- dutch process cocoa powder: this has the smoothest flavor and is best for this recipe
- however, you can sub with a good quality unsweetened cocoa powder
tips and tricks for the best blackberry swirl cheesecake brownies:
- read through the recipe before starting
- use room temperature ingredients
- sift the dry ingredients
- for the cocoa and espresso powders, this releases more of the flavor
- for the flour and powdered sugar, it breaks down any clumps
- baking the brownies
- DO pre-bake the brownie layer
- this barely sets the top of the brownie
- allows the brownie to finish baking along with the cheesecake layer
- allows for a deeper blackberry sauce swirl
- cutting the brownies
- these will be very fudgy
- they should be chilled in the fridge to fully set before slicing
- use a long knife to slice across the entire brownie if possible
- wipe with a paper towel in-between cuts for the cleanest cut
- storing the brownies:
- it’s best to keep the brownies in an airtight container in the fridge
are brownies totally your thing?
check out these other super decadent and delicious brownie recipes:
- no bake brownies
- triple chocolate lavender brownies
- salted tahini swirl brownies
- citrus olive oil brownies
blackberry swirl cheesecake brownies
these blackberry swirl cheesecake brownies are the epitome of contrasting and complementary flavors. made from a layer of rich fudge like brownie and sweet, tangy and creamy cheesecake, with swirls of tart blackberry sauce baked in.
Equipment
- medium sauce pan
- mesh strainer
- large microwave safe bowl
- flexible spatula
- 9X9 pan
- stand mixer with paddle or hand mixer with beaters
- parchment paper
Ingredients
blackberry sauce
- 6 oz. (170g) fresh or frozen blackberries
- 1/4 c (50g) granulated sugar
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30ml) water
- 1 tsp (5ml) vanilla extract
brownie layer
- 3/4 c (170g) unsalted butter, cubed
- 4 oz. (113g) chocolate, chopped use anything 60-70% cocoa (ie, bittersweet to dark)
- 2 (114g) large eggs, room temperature
- 1 1/2 c (300g) granulated sugar
- 1 tsp espresso powder, optional for flavor
- 1/2 tsp salt
- 3/4 c (60g) dutch process cocoa powder sub with unsweetened cocoa powder
- 2/3 c (80g) all purpose flour
cheesecake layer
- 8 oz. (226g) cream cheese, room temperature
- 1/3 c (67g) granulated sugar
- 3 tbsp (46g) sour cream or greek yogurt, room temperature
- 1 (57g) egg room temperature
- 1 tsp (5ml) vanilla extract
- 1/4 tsp salt
Instructions
blackberry sauce
- Place all ingredients, expect the vanilla extract into a medium sauce pan. Heat over medium heat for 8-10 minutes or until the blackberries have broken down and released their juices.
- Strain the blackberry sauce through a fine mesh strainer to remove the seeds from the juices.
- Measure the juices. If there is more than 1/4 c, return the juices to the same pan. Heat over medium heat for 3-5 minutes or until the liquid has reduced to 1/4 c. Pour into a small bowl to cool to room temperature.
brownie layer
- Preheat oven to 325 F / (165C) line a 9X9 (23cm) pan with parchment paper, leaving 2" excess on at least two sides (for easy release).
- In a large, microwaveable mixing bowl, place the butter and the chopped chocolate. Heat in the microwave in 30 seconds intervals, stirring each time, until the butter and chocolate have melted.
- Whisk in the sugar, eggs, espresso powder and salt one at a time until each one is well combined before adding the next.
- Sift the cocoa powder directly into the wet ingredients. Whisk until smooth and very well combined.
- Sift in the flour. Switch to a soft/flexible spatula or spoon and stir the flour until just smooth and just combined.
- Pour the brownie batter into the prepared pan. Bake at 325F / (165C) for 10 minutes. Par-baking the brownie layer to gently set it will hold the cheesecake layer and blackerry swirl better.While the brownie layer bakes, prepare the cheesecake layer.
cheesecake layer
- Using a hand mixer with beaters or stand mixer with paddle or whisk attachment, beat the cream cheese, sugar and sour cream until light and fluffy.
- Add the egg, vanilla extract and salt. Beat on medium to full combine until smooth.
assemble the layers
- Remove the par-baked brownies from the oven. Pour the prepared cheesecake layer on top of the barely set brownie layer. Carefully and evenly spread the cheesecake layer across the brownie layer.
- Drizzle the room temperature blackberry sauce on top of the cheesecake layer.
- Using a toothpick or the handle of a spoon, swirl the blackberry sauce into the cheesecake layer. *Since the brownie layer has baked enough to set a little, feel free to make the swirls deep into the cheesecake layer.
- Bake in a 325 F (165C) oven for 45-55 minutes or until the edges are turning golden brown and are slightly pulled from the edges of the pan. The center will still giggle slightly. A toothpick inserted into the center should come out mostly clean or with a few moist crumbs.
- Cool the brownies at room temperature for about an hour or until about room temperature.
- Move the brownies (still in the pan) to chill and fully set in the fridge for at least 30-60 minutes. For the cleanest cut, allow brownies to full chill in the fridge, about 2-3 hours. Store in an airtight container in the fridge for 3-5 days.
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