Description
Rich, fudgy brownies swirled with creamy cheesecake and sweet blackberry puree, creating a decadent dessert that’s both fruity and chocolatey.
Ingredients
Units
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- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1/2 teaspoon vanilla extract (for cheesecake layer)
- 1/2 cup blackberry puree (strained to remove seeds)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
- Mix in cocoa powder, flour, salt, and baking powder until combined. Spread brownie batter evenly in the prepared pan.
- In a separate bowl, beat cream cheese, 1/4 cup sugar, egg, and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cheesecake mixture on top of the brownie batter. Add dollops of blackberry puree and swirl gently with a knife to create a marbled effect.
- Bake for 35-40 minutes or until a toothpick inserted near the center comes out with only a few moist crumbs.
- Cool completely in the pan before slicing. Dust with powdered sugar if desired.
Notes
- For a thicker brownie, use a smaller baking pan and increase baking time slightly.
- You can substitute blackberry puree with raspberry or blueberry puree.
- Store in the refrigerator for up to 5 days for best texture and flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 24g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg