Creamy Blackberry Brownies (Print Version)
# Ingredients:
→ Blackberry Mixture
01 -
1/4 cup water
02 -
6 ounces fresh or frozen blackberries
03 -
4 tablespoons sugar
→ Brownie Base
04 -
1/2 cup regular flour
05 -
12 tablespoons unsalted butter
06 -
3/4 cup cocoa powder
07 -
1 and 1/2 cups granulated sugar
08 -
A couple of eggs
09 -
2 teaspoons vanilla extract
10 -
1/2 teaspoon salt
→ Cheesecake Layer
11 -
8 oz soft cream cheese (1 block)
12 -
1/4 cup plain yogurt (Greek style)
13 -
1/4 cup sugar
14 -
1 egg (room temperature)
15 -
Half a teaspoon of salt
# Instructions:
01 -
Combine blackberries, water, and sugar in a small pan. Heat on medium-high for about 8-10 minutes while mashing the berries. Use a fine mesh strainer to drain the liquid and set it aside to cool before using.
02 -
Preheat your oven to 325°F and line a square 8x8 pan with parchment paper.
03 -
Melt the butter and whisk it with sugar, vanilla, eggs, and salt. Add the flour and cocoa, folding gently until combined. Pour the batter into the dish and spread evenly.
04 -
Mix cream cheese, yogurt, sugar, egg, and salt in a bowl until smooth. Pour this mixture on top of the brownie batter and spread it gently.
05 -
Drop small amounts of the cooled blackberry sauce onto the cheesecake layer. Swirl with a knife or toothpick for a marbled effect.
06 -
Bake at 325°F for roughly an hour until the cheesecake is golden and the center is mostly set with just a few crumbs when tested. Let it chill in the fridge for at least a couple of hours.
# Notes:
01 -
Store in the fridge for up to 5 days.
02 -
Make it a day ahead and let it chill overnight.
03 -
Cuts into 9 big servings.