Blackberry Cheesecake Brownies

a single blackberry swirl cheesecake brownie and pan of brownies.

5 from 1 vote

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These blackberry cheesecake brownies are made with fudgy brownies topped with a cheesecake layer swirled with blackberry syrup

Prep Time1

Cook Time50

Total Time1 50

Course: Dessert

Cuisine: Unspecified

Servings:

Calories: 525kcal

Author: Joanne Stekler

Equipment

8 or 9 inch square baking pan
Stand or hand mixer

Ingredients

Blackberry syrup

½ cup fresh or frozen blackberries
1 tablespoon granulated sugar plus more or less as desired

Brownie layer

5 ounces (141 grams) bittersweet chocolate
2 ounces (57 grams) unsweetened chocolate
8 tablespoons (4 ounces or 113 grams) unsalted butter
1 cup (4.4 ounces or 125 grams) all-purpose flour
¼ cup (0.7 ounces or 20 grams) cocoa powder
¼ teaspoon salt
1¼ cup (8.8 ounces or 250 grams) granulated sugar
3 eggs
1 teaspoon Grand Marnier or vanilla extract

Cheesecake layer

8 ounces (227 grams) cream cheese, softened
¼ cup (1.8 ounces or 50 grams) granulated sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
⅛ teaspoon salt

Instructions

Blackberry syrup

Put the blackberries and tablespoon of sugar into a small saucepan with enough water to just cover the bottom of the pan.
½ cup fresh or frozen blackberries, 1 tablespoon granulated sugar
Cook on medium low until the blackberries have broken down, stirring and mashing occasionally.
Pass the blackberries through a sieve over another small saucepan to strain the seeds out from the juice. Use a spatula to mash the blackberries in the sieve to get as much blackberry juice as you can.
Heat the blackberry juice over medium-low heat until it starts to thicken to a maple syrup consistency. Turn off the heat and let cool to room temperature.
Refrigerate if not using immediately.

Brownie layer

Preheat the oven to 350°F. Butter an 8 inch or 9 inch square baking pan, or line with foil or parchment paper.
Melt the bittersweet chocolate, unsweetened chocolate, and butter together in a double boiler. Set aside to let cool slightly so it does not cook the eggs when added.
5 ounces (141 grams) bittersweet chocolate, 2 ounces (57 grams) unsweetened chocolate, 8 tablespoons (4 ounces or 113 grams) unsalted butter
Into a small bowl, sift or whisk together the flour, cocoa powder, and salt.
1 cup (4.4 ounces or 125 grams) all-purpose flour, ¼ teaspoon salt, ¼ cup (0.7 ounces or 20 grams) cocoa powder
Put the 1¼ cup of sugar and 3 eggs for the brownie layer into the bowl of your stand mixer or a medium bowl if you are using a hand mixer. Beat the sugar and eggs together until lightened in color.
1¼ cup (8.8 ounces or 250 grams) granulated sugar, 3 eggs
Beat in the Grand Marnier or vanilla extract.
1 teaspoon Grand Marnier or vanilla extract
Add the melted chocolate and butter mixture and mix.
Fold in the dry ingredients (flour, cocoa, and salt) by hand.
Pour or spoon into the prepared pan and smooth. Set aside.

Cheesecake layer

Clean your mixing bowl and beaters.
Add the cream cheese and ¼ cup of sugar to the bowl and beat for a couple of minutes until soft.
8 ounces (227 grams) cream cheese, softened, ¼ cup (1.8 ounces or 50 grams) granulated sugar
Add the egg and vanilla and beat for an additional minute.
1 egg, 1 teaspoon vanilla extract
Add the tablespoon of flour and salt and beat on low or stir by hand.
1 tablespoon all-purpose flour, ⅛ teaspoon salt
Spoon the cheesecake layer on top of the brownie layer and even it out in the pan, being careful not to dig into the brownie layer.

Blackberry swirl

Add spoonfuls of blackberry syrup across the top of the cheesecake layer. You will likely have excess, so don't feel like you have to use it all.
Use a knife to carefully swirl the syrup into the cheesecake layer without going into the brownie layer.
Bake on a rack in the middle of the oven for 45 to 55 minutes. The cheesecake layer will look puffed and set but still moist, and a toothpick inserted down into the brownie layer should come out with just a few crumbs.
Let cool for at least an hour prior to cutting.
Because of the cheesecake layer, these brownies need to be stored, covered, in the refrigerator. They can also be double-wrapped and stored in the freezer for 3 to 6 months.

Notes

The most challenging part of this blackberry cheesecake brownie recipe is trying to figure out when the two layers of these cheesecake brownies are fully cooked. If you have to choose, I would err on the side of underbaking.

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