Blackberry Cheesecake Brownies

Directions

• Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.
• Use a whisk or spoon to help break down the blackberries. 
• Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.
• Let cool to room temperature. Preheat oven to 325°F. 
• Line an 8″x8″ baking dish with parchment paper and set aside. 
• n a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, and salt. Once combined, fold in cocoa powder and flour.
• Pour the brownie batter into the baking dish, spreading evenly to the edges. 
• Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment. Cream for 2-3 minutes on medium-high speed. Pour over brownie batter, spreading evenly to the edges. 
• Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife, or toothpick. 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 center of the brownies comes out mostly clean. 
• Place in fridge and allow to cool for at least 2 hours but up to overnight. Cut into 9 large squares. 
• Store brownies in the fridge in an airtight container for up to 5 days.