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Benjamin

Rich & Fudgy Blackberry Cheesecake Brownie Bars

These Blackberry Swirl Cheesecake Brownies are a rich and indulgent dessert that combines the best of three worlds—fudgy brownies, creamy cheesecake, and a vibrant blackberry swirl. The deep chocolate flavor of the brownies pairs perfectly with the smooth tanginess of the cheesecake, while the homemade blackberry sauce adds a fresh and fruity twist. Whether for a special occasion or just because, these brownies are guaranteed to impress!
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Prep Time 20 minutes
Total Time 1 hour
Servings: 12 -16 brownies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Blackberry Sauce:
  • 1 ½ cups frozen blackberries
  • ¼ cup white sugar or to taste
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly grated lemon zest
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  •  
For the Brownie Layer:
  • ½ cup unsalted butter melted
  • 1 cup firmly packed light brown sugar
  • ½ teaspoon salt
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  •  
For the Cheesecake Layer:
  • 8 ounces full-fat cream cheese at room temperature
  • ⅓ cup white sugar
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 1 large egg white at room temperature
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¾ cup heavy whipping cream at room temperature
  •  

Method
 

  1. Make the Blackberry Sauce: In a saucepan, combine blackberries, sugar, lemon juice, and zest. Cook over medium heat until softened. Mix cornstarch and water, stir into the sauce, and cook until thickened. Set aside to cool.
  2. Prepare the Brownie Layer: In a bowl, whisk together melted butter, brown sugar, salt, eggs, and vanilla. Stir in cocoa powder, flour, and baking soda until combined. Spread batter into a lined baking pan.
  3. Make the Cheesecake Layer: Beat cream cheese, sugar, salt, and nutmeg until smooth. Mix in egg white, lemon juice, and vanilla. Whip heavy cream separately and fold it into the cheesecake mixture.
  4. Assemble: Spread the cheesecake mixture over the brownie batter. Drizzle the blackberry sauce on top and swirl with a toothpick or knife for a marbled effect.
  5. Bake: Preheat oven to 350°F and bake for 30-35 minutes, until the edges are set but the center is slightly jiggly.
  6. Cool & Serve: Let the brownies cool completely before refrigerating for at least 2 hours. Slice and serve chilled or at room temperature.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • For cleaner slices, chill the brownies before cutting.
  • Substitute raspberries or blueberries for a different berry swirl.
  • Freeze individual slices for up to 2 months and thaw overnight in the fridge before serving.

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