Description
Blackberry Cheesecake Brownies blend fudgy brownies with a creamy blackberry cheesecake swirl, creating a striking and indulgent dessert fusion. Rich chocolate layers meet tangy, fruity cheesecake for a decadent treat that’s perfect for gatherings, celebrations, or any sweet craving. With simple ingredients and stunning results, this recipe offers bold flavors, beautiful presentation, and endless customization for all dietary needs.
Ingredients
Scale
Brownie Base:
- 1 cup unsalted butter (melted)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Cheesecake Swirl:
- 16 oz cream cheese (softened)
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blackberries (divided)
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
Optional Garnish:
- Powdered sugar
- Additional blackberries
- Edible flowers
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.
- Make Brownie Batter:
- Melt butter in a microwave-safe bowl. Whisk in sugar.
- Add eggs one at a time, then stir in vanilla.
- In a separate bowl, sift together flour, cocoa powder, and salt.
- Fold dry ingredients into wet mixture, then stir in chocolate chips. Spread into prepared pan.
- Make Cheesecake Mixture:
- Beat softened cream cheese until smooth.
- Add sugar and mix, then beat in eggs one at a time. Stir in vanilla.
- Mash 1 cup of blackberries with lemon juice and cornstarch. Fold into ⅔ of the cheesecake batter.
- Pour plain cheesecake batter over brownies. Dollop blackberry cheesecake mixture on top. Use a knife or toothpick to create swirls.
- Gently press remaining blackberries into surface.
- Bake 45–55 minutes, until edges are set and center is slightly jiggly.
- Cool in pan for 1 hour, then refrigerate for at least 2 hours or overnight.
- Lift brownies using parchment, slice with a sharp knife (clean between cuts), and garnish if desired.
Notes
- Room temperature eggs blend better into batter for a smoother texture.
- Avoid overmixing the brownie batter for a fudgier result.
- Fully chill before cutting for clean, sharp edges.
- Make it vegan or gluten-free with swaps like plant-based butter, dairy-free cream cheese, or gluten-free flour.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 95 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg