Cream Cheese Swirl Brownies with Blackberries
Mouth-watering Cream Cheese Brownies with Blackberry Swirl to make all the pain Bernadette experiences from her blackberry vines completely worth it! If you're looking for food ideas for Where'd You Go, Bernadette, look no further! Your book club will love this recipe.
Ingredients
For the brownie layer:
- ½ cup butter
- 4 ounces dark chocolate bits
- 1 cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
For the cheesecake layer:
- 8 ounces cream cheese room temperature
- ½ cup sugar
- 1 large egg room temperature
- ¼ teaspoon salt
For the blackberry swirl:
- 6 ounces blackberries plus more whole berries for garnish
- ¼ cup sugar
- ¼ cup water
Instructions
Blackberry Puree
- Combine berries, sugar, and water in a small sauce pan. Cook over medium-high heat for 8-10 minutes, breaking down the blackberries with a spoon as they cook.
- Strain the broken-down blackberries from the liquid.
- Cook the liquid 2 minutes more to thicken the puree.
- Set aside and allow to cool.
Brownie Layer
- Melt the butter with the dark chocolate bits in a microwave safe bowl in 30 second increments. Mix well and allow to cool for 5 minutes.
- Add the sugar to the mixture and incorporate.
- Add the two eggs and vanilla. Stir until well blended.
- Slowly add in flour and mix well.
- Pour the brownie layer into a 8 x 8 baking dish that has been lined with parchment.
Cheesecake Layer
- Beat the room temperature cream cheese with sugar using a blender. Mix until creamed (2-3 minutes).
- Add in the egg and mix until just incorporated.
- Pour the cheesecake mixture on top of the brownie layer and gently spread to the edges.
Blackberry Swirl
- Using a window pattern (3 first row, 2 second row, 3 third row, etc.), drop the blackberry puree in dollops onto the cheesecake layer.
- With a knife or toothpick, begin swirling the blackberry puree into the cheesecake layer by dragging from one dollop to the next.
- Refrain from over mixing.
To Finish
- Bake at 350 degrees for 30 minutes or until a toothpick comes out clean (or with a few cheesecake crumbs).
- Cool completely and then chill in the refrigerator for 4 hours or overnight.
- Slice with a very sharp knife.
- Garnish with more blackberries.
