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
- 9X9 pan
- stand mixer with paddle or hand mixer with beaters
- parchment paper
Ingredients
blackberry sauce
- 6 oz. (170g) fresh or frozen blackberries
- ¼ c (50g) granulated sugar
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30ml) water
- 1 tsp (5ml) vanilla extract
brownie layer
- ¾ 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 ½ c (300g) granulated sugar
- 1 tsp espresso powder, optional for flavor
- ½ tsp salt
- ¾ c (60g) dutch process cocoa powder sub with unsweetened cocoa powder
- ⅔ c (80g) all purpose flour
cheesecake layer
- 8 oz. (226g) cream cheese, room temperature
- ⅓ c (67g) granulated sugar
- 3 tbsp (46g) sour cream or greek yogurt, room temperature
- 1 (57g) egg room temperature
- 1 tsp (5ml) vanilla extract
- ¼ 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 ¼ c, return the juices to the same pan. Heat over medium heat for 3-5 minutes or until the liquid has reduced to ¼ 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.
did you make this recipe?tag @olivesnthyme on Instagram