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I picked so many blackberries this year and I wanted to share my favourite seasonal recipe at the moment for Blackberry Cheesecake Brownies.
For the brownie:
- 3/4 cup cocoa powder
- 1 1/2 cups golden caster sugar
- 2 eggs
- 12 tablespoons unsalted butter
- 1/2 cup plain flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the blackberry puree:
- 6 oz fresh or frozen blackberries
- 1/4 cup golden caster sugar
- 1/4 cup water
For the cheesecake :
- 8 oz cream cheese, softened
- 1/4 cup greek yogurt
- 1 large egg, room temperature
- 1/4 cup sugar
- 1/2 teaspoon salt
DIRECTIONS
- Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes. Let cool to room temperature.
- Preheat oven to 180°C. Line an 8″x8″ baking dish with baking paper and set aside. Melt the butter in a pan. Stir in sugar, eggs, vanilla extract, and salt. Once combined, fold in cocoa powder and flour. Pour the brownie batter into the baking dish and spread it out evenly to the edges.
- Combine all cheesecake ingredients and beat together. Pour over brownie batter, spreading evenly to the edges. Drizzle the blackberry puree on top of the cheesecake batter and swirl using a fork or knife. Try to swirl only into the cheesecake batter, not the brownie batter.
- Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the middle comes out mostly clean. Place in fridge and allow to cool for at least 2 hours.
- ENJOY! You can store them in the fridge in an airtight container for up to 5 days, but I doubt they will last anywhere near that long!