Blackberry cheesecake brownies that will have everyone begging for second. A rich brownie base, tangy cheesecake and sweet blackberry swirl!!!
Ingredients:
For the brownies:
- ¾ cup cocoa powder
- 1½ cups sugar
- 2 eggs
- 170g butter
- ½ cup plain flour
- 2 tsp vanilla extract
- ½ tsp salt
For the Blackberry puree
- 180g fresh/frozen blackberry
- ¼ cup granulated sugar
- ¼ cup water
For the cheesecake:
- 225g cream cheese, softened
- ¼ cup greek yogurt
- 1 large eggs
- ¼ cup sugar
- ½ tsp salt
Method:
Blackberry puree: Cook blacberry puree by combining all the ingredients in a small saucepan over medium-high heat for about 10 minutes. Using a whisk or spoon to help break down the blackberries. Once cooked, place a fine mesh strainer over a small bowl and using a spatula, squeeze through all the liquid and dispose if the solids. Let cool to room temperature.
Pre-heat oven to 160ºC. Line an 8"x8" baking dish with parchment paper and set aside.
Melt butter in a saucepan or in microwave. Stir in sugar, eggs, vanilla extract and salt. Once combined, fold in cocoa powder and flour.
Pour the brownie batter into a baking dish, spreading evenly to the edges. Combine all the cheesecake ingredients in a standing mixer fitted with a whisk attachment. Cream for 2-3 minutes on medium high speed.
Pour over the brownie batter, spreading evenly to the edges. Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife or toothpick. Try ro swirl only into the cheesecake batter, not the brownie batter.
Bake for 50-60 minutes or until the cheesecake begins to turn golden and a toothpick inserted in the center of the brownies comes out mostly clean.
Place in the fridge and allow to cool for at least 2 hours but up to overnight. Cut into 9 squares.
