Brownies with Cheesecake Layers (Print Version)
# Ingredients:
→ Blackberry Puree
01 -
6 oz of blackberries, you can use fresh or frozen ones
02 -
1/4 cup of plain white sugar
03 -
1/4 cup of water
→ Brownies
04 -
12 tbsp of unsalted butter
05 -
1 1/2 cups of granulated sugar
06 -
Two eggs
07 -
2 tsp of vanilla
08 -
1/2 tsp of salt
09 -
3/4 cup of cocoa powder
10 -
1/2 cup of regular flour
→ Cheesecake
11 -
8 oz of softened cream cheese
12 -
1/4 cup of Greek yogurt
13 -
1 egg (make sure it’s at room temperature)
14 -
1/4 cup of sugar
15 -
1/2 tsp of salt
# Instructions:
01 -
Put blackberries, sugar, and water into a small pot. Let it cook on medium-high for 8 to 10 minutes while smashing the berries up. Run the mix through a tiny strainer to remove seeds, then let it cool completely.
02 -
Set your oven to 325°F and line an 8x8 baking dish with parchment paper.
03 -
Melt your butter, then mix in sugar, eggs, vanilla, and salt. Stir in the cocoa powder and flour. Spread the batter evenly in the baking dish.
04 -
Whip together the cream cheese, yogurt, egg, sugar, and salt for a couple of minutes until it’s creamy. Spread it gently on top of the brownie mix.
05 -
Spoon small amounts of the cooled blackberry puree over the cheesecake layer. Use a knife or toothpick to create a swirl pattern.
06 -
Let it bake for about an hour, or until the cheesecake turns golden and a knife comes out mostly clean. Chill in the fridge for at least 2 hours before cutting.
# Notes:
01 -
Keep stored in the fridge for up to 5 days
02 -
You can make this ahead and leave it to chill overnight
03 -
Yields 9 big brownies