Blackberry Cheesecake Brownies

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.