Description

Indulge in rich, fudgy blackberry cheesecake brownies that combine a decadent chocolate base with a creamy, tangy cheesecake layer swirled with fresh blackberries. These luscious brownies offer a perfect balance of deep cocoa flavor, smooth cheesecake, and sweet-tart berries, making them an irresistible treat for any occasion.

Ingredients

Scale

Brownie Layer

1 cup Unsalted butter (2 sticks)
2 cups Granulated sugar
4 Large eggs (room temperature)
1 tbsp Vanilla extract
1 cup All-purpose flour
¾ cup Unsweetened cocoa powder
½ tsp Salt
1 cup Semi-sweet chocolate chips

Cheesecake Layer

16 oz Cream cheese (2 blocks, softened)
⅔ cup Granulated sugar
2 Large eggs (room temperature)
1 tsp Vanilla extract

Blackberry Swirl

2 cups Fresh blackberries (divided)
2 tbsp Lemon juice (fresh)
2 tbsp Cornstarch

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
Melt Butter: In a large microwave-safe bowl, melt the unsalted butter in 30-second intervals, stirring in between until fully melted and smooth.
Whisk Wet Ingredients: Stir the granulated sugar into the melted butter until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to remove any lumps and combine evenly.
Mix Batter: Gently fold the sifted dry ingredients into the wet ingredients until just combined. Stir in the semi-sweet chocolate chips evenly throughout the batter.
Spread Brownie Layer: Pour and spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
Beat Cheesecake Mix: In a clean bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar and continue beating. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Prepare Blackberry Mix: Mash 1 cup of fresh blackberries until juicy. Stir in the fresh lemon juice and cornstarch to form a thick berry mixture.
Swirl Cheesecake: Stir the mashed blackberry mixture into about two-thirds of the cheesecake batter. Pour the plain cheesecake batter evenly over the brownie layer, then dollop the blackberry cheesecake mixture on top. Use a knife or skewer to swirl the two batters together, creating a marbled effect.
Add Topping Berries: Gently press the remaining whole blackberries into the top of the cheesecake layer for added texture and flavor.
Bake Brownies: Place the pan in the preheated oven and bake for 45 to 55 minutes until the edges are set and the center is still slightly jiggly but mostly cooked through.
Cool and Chill: Allow the brownies to cool in the pan on a wire rack for 1 hour. Then transfer to the refrigerator and chill for at least 2 hours or overnight for best results.
Slice and Serve: Use the parchment paper overhang to lift the brownies out of the pan. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Garnish as desired and serve.

Notes

Room temperature eggs help the batter mix more evenly for better texture.
Use fresh blackberries for the best flavor and texture, but frozen can be used in a pinch—thaw and drain excess liquid first.
Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
Parchment paper with an overhang makes removing the brownies from the pan easier and cleaner.
Cool completely before slicing to prevent cracking and to maintain clean slices.
Store leftovers covered in the refrigerator for up to 5 days.
These brownies can be frozen for up to 2 months; thaw overnight in the fridge before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (approx. 2x2 inch)
Calories: 350 kcal
Sugar: 34 g
Sodium: 150 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 90 mg

Keywords: blackberry cheesecake brownies, blackberry brownies, cheesecake brownies, chocolate brownies, berry swirl brownies, dessert brownies