Tuesday, April 26, 2016

Blackberry Cheesecake Brownies

Don't knock it til' you've tried them!

I have had multiple visits to the doctor's the last several months and have had my fair share of flipping through decorating and food magazines. I "happened" to spot this crazy idea of using fruit in my baked cheesecake recipe, but then adding a layer of brownie too. It seemed crazy, odd, but spectacular all at the same time!
I tucked the nugget away and decided to give it a whirl. I did lots of research and googled blackberry cheesecake brownies and other recipes to develop something that sounded super yummy.

It is a bit more putsy of a recipe, but I am glad I stuck with it and finished this. I would have eaten the whole pan had it not been for a family from church and our sweet neighbors helping me to devour it. And, it wasn't my children's favorite, but that's okay....some desserts remain adult treats! It was a perfect amount of chocolate with a bit of a berry taste too.

Blackberry Cheesecake Brownies
  • 1 ½ sticks butter
  • 3 oz. bittersweet chocolate
  • 8 oz. Milk chocolate chips
  • 3/4 c. plus 2 tbsp. all-purpose flour
  • 1/4 c. cocoa powder
  • 1/4 tsp. salt
  • 1/2 c. brown sugar
  • 5 large eggs
  • 1/2 c. plus 1/4 c. granulated sugar
  • 2 8-oz. packages cream cheese
  • 1/2 c. sour cream
  • 1 tsp. pure vanilla extract
  • 1 6-oz. package blackberries


  1. Heat oven to 350 degrees F. Grease and flour an 8-inch square baking pan .
  2. Make the brownie batter: In a small saucepan over low heat, melt the butter, bittersweet chocolate and 4 oz. Choc chips. In a medium bowl, sift together 3/4 cup flour, the cocoa powder and the salt.
  3. In a large bowl, whisk together the brown sugar, 3 eggs and 1/2 cup granulated sugar. Add the flour mixture and the remaining chocolate chips and mix to combine. Fold in the melted chocolate mixture.
  4. Make the cheesecake batter: Using an electric mixer, beat the cream cheese, sour cream, the remaining 1/2 cup granulated sugar and 2 tablespoon flour in a large bowl until smooth, 2 to 3 minutes. Add the vanilla and remaining 2 eggs and beat to combine.
  5. Spread half the brownie batter (about 2 cups) into the prepared pan. Spoon half the cheesecake mixture (about 1 3/4 cups) on top and gently spread it around. Top with the remaining brownie batter.
  6. Crush the blackberries and swirl through the remaining cheesecake batter. Spread the blackberry cheesecake on top of the brownie batter. Bake until the top is just set, 60 to 70 minutes.