Blackberry Creamy Brownies (Print Version)
# Ingredients:
→ Blackberry Puree
01 -
6 oz of fresh or frozen blackberries
02 -
1/4 cup of white sugar
03 -
1/4 cup of water
→ Brownies
04 -
12 tablespoons of butter (unsalted)
05 -
1 and a half cups of sugar
06 -
2 large eggs
07 -
2 tsp of vanilla
08 -
1/2 tsp of salt
09 -
3/4 cup of cocoa powder
10 -
Half a cup of all-purpose flour
→ Cheesecake
11 -
One 8 oz block of soft cream cheese
12 -
1/4 cup plain Greek yogurt
13 -
1 large egg at room temperature
14 -
1/4 cup sugar
15 -
1/2 teaspoon salt
# Instructions:
01 -
In a small pot, mix together blackberries, sugar, and water. Heat over medium-high and let it cook for 8-10 minutes, breaking up the berries as they cook. Strain the mixture using a fine strainer and let it cool.
02 -
Set your oven to 325°F. Line an 8x8 baking dish with some parchment paper.
03 -
Melt butter, then whisk it together with the sugar, vanilla, eggs, and salt. Toss in the flour and cocoa powder, folding gently. Spread it evenly into the prepared dish.
04 -
Blend the cream cheese, yogurt, egg, sugar, and salt together until creamy and smooth (about 2-3 minutes). Gently spread this over the brownie mixture.
05 -
Drop spoonfuls of the cooled blackberry puree across the cheesecake. Swirl the puree into the top layer using a toothpick or the tip of a knife.
06 -
Bake for around an hour, or until the cheesecake turns golden and a knife inserted has just a few crumbs clinging to it. Cool in the fridge for at least 2 hours.
# Notes:
01 -
Keep refrigerated for up to 5 days.
02 -
Make ahead and refrigerate overnight!
03 -
This recipe yields 9 generous brownies.