Blackberry Cheesecake Brownies
Course: DessertDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
1
hourIngredients
- FOR THE BROWNIES
¾ cup cocoa powder
1 ½ cups sugar
2 eggs
12 tablespoons unsalted butter
½ cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
- FOR THE BLACKBERRY PUREE
6 oz fresh or frozen blackberries
¼ cup granulated white sugar
¼ cup water
1 tablespoon AOOC Blackberry Ginger Balsamic Vinegar
- FOR THE CHEESECAKE
8 ounces cream cheese, softened
¼ cup greek yogurt
1 large eggs, room temperature
¼ cup sugar
½ teaspoon salt
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.
