Dreamy Blackberry Brownies (Print Version)
# Ingredients:
→ Blackberry Mixture
01 -
6 ounces of blackberries, fresh or frozen
02 -
1/4 cup water
03 -
1/4 cup granulated sugar
→ Brownie Base
04 -
3/4 cup cocoa powder
05 -
2 large eggs
06 -
12 tablespoons unsalted butter
07 -
1 and 1/2 cups of white sugar
08 -
1/2 cup all-purpose flour
09 -
1/2 teaspoon salt
10 -
2 teaspoons vanilla extract
→ Cheesecake Topping
11 -
8 oz block of cream cheese, softened
12 -
1/4 cup Greek yogurt, plain
13 -
1/4 cup sugar
14 -
1 large egg, at room temperature
15 -
1/2 teaspoon salt
# Instructions:
01 -
In a small saucepan, combine blackberries, water, and sugar. Warm them up over medium heat, letting it bubble for 8-10 minutes. Smash the berries as they cook, then strain using a fine mesh to remove the seeds. Set aside and let it chill.
02 -
Preheat your oven to 325°F. Take an 8x8 pan and line it neatly with some parchment.
03 -
Melt the butter first. Whisk it with eggs, sugar, salt, and vanilla. Sprinkle in cocoa powder and then slowly fold in the flour. Gently spread this batter into the waiting dish.
04 -
Beat cream cheese, yogurt, sugar, egg, and salt all together until it’s silky and smooth. Carefully layer this on top of the brownie batter.
05 -
Spoon dollops of the cooled berry puree across the cheesecake. With a knife’s tip or a toothpick, create swirls by dragging it through the dollops.
06 -
Pop it into the oven and bake for roughly an hour, until the cheesecake turns golden on top and only moist crumbs come out on a knife. Move it to the fridge for at least 2 hours before serving.
# Notes:
01 -
Keep stored in the fridge for 5 days max.
02 -
Make it ahead of time—chill it overnight!
03 -
Makes 9 chunky servings.