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Blackberry Cheesecake Brownies

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Fudgy chocolate brownies swirled with creamy cheesecake and a vibrant blackberry jam swirl, creating a perfect balance of rich, tangy, and fruity flavors in an easy-to-make dessert.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/3 cup (30g) unsweetened cocoa powder, sifted (preferably Dutch-processed)
  • 1/4 tsp salt
  • 8 oz (225g) cream cheese, softened (full-fat)
  • 1/3 cup (67g) granulated sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1/2 cup (75g) fresh or frozen blackberries
  • 2 tbsp (25g) granulated sugar
  • 1 tsp lemon juice

Instructions

  1. Prepare the blackberry swirl: In a small saucepan, combine blackberries, 2 tbsp sugar, and 1 tsp lemon juice. Cook over medium heat for about 5 minutes, mashing berries until thickened. Let cool completely.
  2. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
  3. Make the brownie batter: In a medium bowl, whisk melted butter and 1 cup sugar until combined. Add 2 eggs and 1 tsp vanilla extract; mix until smooth. Sift in flour, cocoa powder, and salt; fold gently until just combined.
  4. Prepare the cheesecake mixture: Beat softened cream cheese with 1/3 cup sugar until smooth. Add 1 egg and 1/2 tsp vanilla extract; beat until silky.
  5. Assemble layers: Spread half the brownie batter evenly in the pan. Dollop all cheesecake mixture over it, then spoon the cooled blackberry swirl on top.
  6. Add remaining brownie batter by spoonfuls over the cheesecake and blackberry layers. Use a toothpick or skewer to gently swirl layers for a marbled effect.
  7. Bake for 35–40 minutes until cheesecake is set but slightly jiggly and a toothpick in brownie part comes out with moist crumbs.
  8. Cool completely in pan on a wire rack, then refrigerate at least 2 hours or overnight to firm up.
  9. Use parchment overhang to lift brownies from pan and cut into squares. Serve chilled or at room temperature.

Notes

Use fresh or frozen blackberries (thawed and drained). For gluten-free, substitute almond flour for all-purpose flour. For dairy-free, use plant-based cream cheese and coconut oil instead of butter. Avoid overmixing brownie batter to keep fudgy texture. Chill brownies before slicing for clean cuts. If cream cheese mixture is stiff, soften briefly in microwave. If blackberry swirl is runny, simmer longer to thicken.

Nutrition

Keywords: blackberry cheesecake brownies, chocolate brownies, cheesecake swirl, blackberry swirl, easy dessert, homemade brownies, fudgy brownies, fruity dessert

Find it online: https://emacrave.com/blackberry-cheesecake-brownies-recipe-easy-homemade-swirls-treat/