Category
Desserts
Servings
12
Ingredients
- ¾ c cocoa powder
- 1½ c sugar, granulated
- 2 eggs
- 12 T butter, unsalted
- ½ c all-purpose flour
- 2 t vanilla extract
- ½ t sea salt
- 6 oz fresh blackberries
- ¼ c sugar, granulated
- ¼ c water
- 8 oz cream cheese, softened
- ¼ c Greek yogurt
- 1 large egg, room temperature
- ¼ c sugar, granulated
- ½ t sea salt
For Brownies
For Blackberry Puree
For Cheesecake
Directions
- Combine fresh blackberries, sugar, and water in a small saucepan over medium-high heat. Cook for 8-10 minutes, stirring occasionally.
- Press blackberry mixture through a wire mesh to remove solids. Allow separated puree to cool.
Preheat oven to 325°F. Line an 8x8-inch baking dish with parchment paper; set aside. Or, use Silicone Baking Pan.
- Melt butter and stir in sugar, eggs, vanilla extract, and salt. Once combined, fold in cocoa powder and flour. Pour brownie batter into baking dish or Silicone Baking Pan, spreading evenly to the edges.
- Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment. Cream for 2-3 minutes on medium-high speed.
- Pour over brownie batter, spreading evenly to the edges.
- Drizzle blackberry puree on top of cheesecake in dollops. Swirl using a fork or knife. (Swirl only into the cheesecake batter, not the brownie batter.)
- Bake for 50-60 minutes or until cheesecake begins to turn golden on top.
When done, knife inserted in center of brownies will come out clean. Place in fridge and allow to cool for at least 2 hours. When ready to eat, cut into squares.
