Blackberry Brownie Delight (Print Version)
# Ingredients:
→ Blackberry Mixture
01 -
6 oz fresh or frozen blackberries
02 -
1/4 cup water
03 -
1/4 cup granulated sugar
→ Brownie Layer
04 -
1 and 1/2 cups sugar
05 -
12 tablespoons unsalted butter
06 -
2 teaspoons vanilla extract
07 -
3/4 cup cocoa powder
08 -
2 large eggs
09 -
1/2 cup all-purpose flour
10 -
1/2 teaspoon salt
→ Cheesecake Topping
11 -
One 8 oz block of cream cheese, softened
12 -
1/4 cup sugar
13 -
1 large egg, warmed to room temperature
14 -
1/4 cup plain Greek yogurt
15 -
1/2 teaspoon salt
# Instructions:
01 -
Combine sugar, blackberries, and water in a small pot. Warm it over medium heat for about 8-10 minutes. Mash the berries as they cook. Pass the mixture through a fine mesh to strain, then leave it to cool.
02 -
Heat the oven to 325°F. Use parchment paper to line an 8x8 baking pan.
03 -
Melt the butter and whisk it with vanilla, sugar, eggs, and salt. Add the cocoa powder and flour, then fold gently. Pour the batter into your prepared pan and smooth it out.
04 -
Beat salt, sugar, yogurt, cream cheese, and the egg together for 2-3 minutes, until it's smooth and creamy. Spread this carefully over the brownie layer.
05 -
Add dollops of the cooled blackberry mixture on top of the cheesecake. Use a knife or toothpick to swirl it into the top layer.
06 -
Pop it in the oven for about an hour, or until the cheesecake gets lightly golden and a knife test leaves just a few crumbs. Stick it in the fridge for at least 2 hours to cool.
# Notes:
01 -
Store it in the fridge for up to 5 days.
02 -
Make it ahead of time and refrigerate overnight!
03 -
You'll get 9 generously sized brownies.