Let’s face it occasionally, we all need a dessert that combines together the rich, chocolaty richness of brownies with the creamy sweetness of cheesecake. Now, toss in some sour blackberry sauce, and you’ve got yourself a masterpiece: Blackberry Cheesecake Brownies. This isn’t your run-of-the-mill dessert, and it’s not for the faint of heart but don’t worry, this guide has you prepared.

We’re going to walk through this step-by-step, no fluff. We’ll get our hands a little dirty, but that’s half the fun. So, saddle up, grab your apron, and let’s make a dessert that will blow everyone away.

Ingredients. 

Blackberry Sauce:

• • • 1 1/2 cups frozen blackberries. 

    • 1/4 cup white sugar. 

    • 1 tablespoon fresh lemon juice. 

    • 1/4 teaspoon freshly grated lemon zest. 

    • 1 teaspoon of cornstarch. 

    • 1 tablespoon water. 

Brownie Layer:

• • • 1/2 cup unsalted butter, melted. 

    • 1 cup firmly packed light brown sugar.

    • 1/2 teaspoon salt. 

    • 1 large egg and 1 large egg yolk, both at room temperature. 

    • 2 teaspoons vanilla extract. 

    • 1/2 cup unsweetened cocoa powder. 

    • 1/2 cup all-purpose flour. 

    • 1/4 teaspoon baking soda. 

Cheesecake Layer:

• • • 8 ounces full-fat cream cheese, softened. 

    • 1/3 cup white sugar. 

    • 1 pinch of salt. 

    • 1 pinch ground nutmeg. 

    • 1 large egg white, at room temperature. 

    • 2 teaspoons fresh lemon juice. 

    • 1 teaspoon vanilla extract. 

    • 3/4 cup heavy whipping cream, at room temperature. 

Directions 

1. Whip up That Blackberry Sauce. 

Time to start with the blackberry sauce. You want this to calm off while you work on everything else. So, grab a saucepan and pour in the frozen blackberries, sugar, lemon juice, and zest if you have it. Set it over medium-low heat, stirring regularly for about 8 to 10 minutes until the berries break down.

Once that’s done, squeeze the sauce through a fine mesh sieve into a basin to get rid of the seeds. Sure, it’s a bit tedious, but trust me, you’ll thank yourself later. Throw it back into the saucepan, stir in your cornstarch and water, then boil for a couple more minutes until it thickens up. Let it cool down—you can even stick it in the fridge to speed it up.

2. Prep That Oven. 

Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking sheet with parchment paper, making sure there’s overhang on the sides—trust me, it makes pulling the brownies out later far easier.

3. Brownie Time.

Grab a large bowl and whisk together the melted butter, brown sugar, and salt. You want this mixture nice and smooth before you whisk in the egg, yolk, and vanilla. Once that’s all blended in, toss in the cocoa powder, flour, and baking soda. The batter will be thick—that’s exactly what we want.

Spread it evenly in your prepared pan. Make sure the surface is smooth, because we’re building layers here, and the brownie base needs to be solid.

4. Cheesecake Layer—The Creamy Topper. 

In another bowl, mix together the cream cheese, sugar, salt, and nutmeg until it’s creamy. Toss in the egg white, lemon juice, and vanilla extract, mixing until it’s all mixed. Finally, carefully add the heavy cream and beat until it’s a smooth, pourable consistency.

Pour the cheesecake mixture over the brownie layer. Use a spatula to spread it uniformly—no gaps permitted!

5. Swirl That Blackberry Sauce. 

Now for the fun part: dollop spoonful’s of the cooled blackberry sauce all over the top of the cheesecake layer. Grab a knife and swirl it through the cheesecake and blackberry sauce, giving that marbled effect. Be delicate; don’t go all the way through to the brownie layer; otherwise, your swirls will look like a mess. Aim for a gentle swirl—you’re striving for art, not mayhem.

6. Into the oven. 

Bake in the preheated oven for around 55 to 60 minutes. You’ll know it’s done when the middle puffs up and is mostly set. The edges will be golden brown, but don’t worry if the center seems a touch flimsy—it’ll firm up as it cools.

7. The Hard Part.

Once your brownies are done, let them cool fully in the pan. Then, stick the whole thing in the fridge for at least 4 hours, or better yet, overnight. I know, waiting is the worst part, but trust me, these brownies are worth the patience. Once they’ve chilled, use the parchment paper overhang to pull the brownies out of the pan, then cut them into 16 squares.

Nutrition Facts. 

• • • 260 Calories 

    • 16g Fat,

    • 26g Carbs,

    • 4g Protein 

Final Thoughts. 

There you have it — a treat that combines the best of both worlds: rich chocolate brownies and tart blackberry cheesecake.  Sure, it takes some effort, but the payoff is a batch of show-stopping brownies that will make you the star of any dessert table.

Whether you’re cooking them for a celebration, or just to treat yourself, one thing is certain — these Blackberry Cheesecake Brownies are worth every effort.

FAQs.

1. Can I use fresh blackberries instead of frozen?  Yes, absolutely!  Fresh blackberries work just as well, though you may need to alter the cooking time for the sauce.

2. Can I skip the blackberry sauce?  Technically, you can, but the blackberry swirl is what makes these brownies so wonderful.  Without it, you’re just baking standard cheesecake brownies.

3. Can I use a larger pan?  You can, but the layers will be thinner, and you’ll need to modify the baking time appropriately.

4. How long will these brownies last?  If stored in an airtight container in the fridge, these brownies should last up to five days.  But honestly, they’ll probably be gone before then.

5. Can I freeze these brownies?  Yes!  These brownies freeze wonderfully.  Just wrap them tightly and store them in the freezer for up to a month.  Thaw in the fridge before serving.

365 by Whole Foods Market, Brownie Snack Pack Two Bite