Blackberry Cheesecake Brownies
These brownies are made from a layer of rich fudge like brownie and sweet, tangy and creamy cheesecake, with swirls of tart blackberry sauce baked in.
Place blackberries, sugar, lemon juice and water into a sauce pan. Reduce the berries to a syrup. Stir in vanilla extract and set aside to cool.
Make the brownie layer by whisking melted butter and chocolate together with
sugar, eggs, espresso powder and salt untilwell combined.
Fold in cooca powder and flour until smooth and well combined.
Pour the brownie batter into the prepared pan. Bake at 325F / (165C) for 10 minutes.
Make the cheesecake layer while the brownie par-bakes.
Beat the cream cheese, sugar and sour cream until light and fluffy. Beat in the egg, vanilla extract and salt until smooth and well combined.
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 and swirl the cooled blackberry syrup.
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. Cool brownies for 1 hour. Move to the fridge to chill another hour.
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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