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Blackberry Cheesecake Brownies Recipe

This Blackberry Cheesecake Brownies Recipe is SO DELICIOUS! Fudgy chocolate brownies meet creamy cheesecake and fresh blackberries for a show-stopping dessert.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Keyword: Blackberries, Brownies, Cheesecake, Chocolate, Easy
Servings: 9 servings

Ingredients

  • 1 cup dark chocolate chips
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blackberries

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper. In a microwave-safe bowl, melt the 1/2 cup unsalted butter with 1 cup dark chocolate chips until smooth, stirring every 20 seconds to avoid burning. Stir in 1 cup granulated sugar while warm. Let cool slightly, then mix in 2 eggs and 1 teaspoon vanilla extract thoroughly.
  • Sift together 1/2 cup all-purpose flour and 1/4 teaspoon salt. Gently fold into the chocolate mixture just until combined, careful not to overmix. Batter should be thick and glossy.
  • In a clean mixing bowl, beat 8 ounces softened cream cheese until smooth. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract, mixing until fully incorporated and fluffy. This is the cheesecake layer.
  • Pour half of the brownie batter into the prepared pan and spread evenly. Dollop the cheesecake mixture over the brownie layer in spoonfuls. Sprinkle 1 cup fresh blackberries evenly over the cheesecake layer, gently pressing some in but leaving most on top. Spoon remaining brownie batter over top, then swirl gently with a knife or skewer to create a marbled effect.
  • Bake for 35-40 minutes until edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Cool completely in the pan on a cooling rack before slicing into squares.

Equipment

  • 9x9-inch baking pan
  • Mixing Bowls
  • Electric mixer or hand mixer
  • Spatula
  • Measuring cups and spoons
  • Microwave-safe bowl or double boiler
  • Cooling Rack

Notes

  • Check brownies at 30 minutes to avoid overbaking and dry texture.
  • Beat cream cheese only until smooth to prevent cracking of cheesecake layer.
  • Gently pat blackberries dry before adding to avoid sinking and excess moisture.
  • Store brownies in an airtight container in the refrigerator for 4-5 days or freeze for up to 2 months.
  • Use a 9x9-inch pan for even baking and ideal thickness.