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Blackberry Cheesecake Brownies Recipe
Ash Tyrrell

Blackberry Cheesecake Brownies Recipe

I’ve always loved classic brownies, but when I first made these Blackberry Cheesecake Brownies, I knew I had something special. The rich chocolate base, the creamy cheesecake swirl, and that tangy blackberry layer make each bite unforgettable.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter melted – butter gives richness; coconut oil can be swapped in for a lighter option.
  • 1 cup granulated sugar – keeps the brownies sweet and chewy.
  • ¾ cup brown sugar – adds moisture and a deeper flavor.
  • 3 large eggs – make sure they’re at room temperature for smooth mixing.
  • 1 teaspoon vanilla extract – always use pure vanilla for the best flavor.
  • ¾ cup unsweetened cocoa powder – sift it so you don’t get lumps.
  • 1 cup all-purpose flour – you can swap for gluten-free flour if needed.
  • ½ teaspoon baking powder – helps the brownies rise slightly.
  • ¼ teaspoon salt – balances the sweetness.
  • 8 ounces cream cheese softened – fresh, room-temperature cream cheese blends best.
  • ⅓ cup granulated sugar – just enough to sweeten the swirl.
  • 1 large egg yolk – makes the cheesecake layer creamy.
  • 1 teaspoon vanilla extract – enhances the flavor.
  • 1 cup fresh blackberries – avoid frozen if possible since they add extra liquid.
  • 2 tablespoons sugar – balances the tartness.
  • 1 teaspoon lemon juice – brightens the berries.
  • A drizzle of melted chocolate
  • A few whole blackberries on top for decoration

Method
 

  1. I start by heating the oven to 350°F (175°C). I line my baking pan with parchment paper, leaving some edges hanging over—it makes lifting out the brownies so much easier later.
  2. In a small bowl, I mash the blackberries with sugar and lemon juice. Sometimes I strain out the seeds for a smoother layer, but it’s totally optional depending on your texture preference.
  3. I whisk the melted butter with both sugars until glossy, then mix in the eggs and vanilla. After that, I sift in the cocoa, flour, baking powder, and salt. I fold everything gently so the brownies stay fudgy instead of cakey.
  4. In another bowl, I beat the cream cheese, sugar, egg yolk, and vanilla until smooth. I avoid over-mixing here, because that can make the cheesecake layer runny.
  5. I pour half of the brownie batter into the pan, then add dollops of the cheesecake mixture and blackberry puree. I repeat with the remaining batter, then swirl everything together with a skewer to get that gorgeous marbled effect.
  6. The pan goes into the oven for about 40–45 minutes. I check with a toothpick—if it comes out with moist crumbs (not wet batter), they’re ready.
  7. Once baked, I let them cool for 15 minutes in the pan, then transfer to a wire rack. For perfect slices, I chill them in the fridge for an hour before cutting into squares.

Notes

  • I always use room-temperature cream cheese and eggs—this makes mixing smoother.
  • I never over-mix the batter; it keeps the brownies fudgy instead of dense.
  • I like to refrigerate overnight for even better flavor and neat slices.
  • Sometimes I add chopped walnuts for a crunch that pairs beautifully with the creamy swirl.