Blackberry Cheesecake Brownies
Apr 10, 2023 21:14:14 GMT -5
Post by maybetoday on Apr 10, 2023 21:14:14 GMT -5
Blackberry Cheesecake Brownies
Brownie base-
3/4 cup unsalted butter
1 3/4 cup semi sweet chocolate chips, divided
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup light brown sugar
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
Cheesecake filling-
2 8 oz packages of cream cheese, room temp
1/2 cup sour cream
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
2 eggs
6 ounces blackberries, mashed (one small container)
Heat your oven to 350 degrees. Line a 9 inch square pan with foil, leaving enough to overhand the edges of the pan. Spray with cooking spray and set aside.
In a small pot, over low heat, melt together the butter and 1 1/4 cups of the chocolate chips, stirring occasionally. Remove from heat when melted and set aside.
Whisk together the 3/4 cup flour, the cocoa powder and the salt. In a large bowl, on low speed with a hand held mixer, combine the sugars and the 3 eggs. beat only until combined. Stir in the flour mixture and the last 1/2 cup of semi sweet chips. Gently fold the chocolate/butter mixture into this. Set aside to make the cheesecake batter.
In a large bowl, on low speed, combine the cream cheese, sour cream, 1/2 cup sugar and 2 tablespoons flour. beat just until smooth and creamy. Add in the 2 eggs and the vanilla extract; beat just until combined.
Scoop about half the brownie batter (about 1 1/2 cups) of the brownie batter into the prepared pan and smooth. Top that with half of the cheesecake batter, then the last half of the brownie batter. Carefully pour the other half of the cheesecake batter on top and gently smooth it out.
Put dollops of the smashed blackberries on top of the cheesecake batter and use a butter knife to swirl it through the batter, being careful not to reach down into the brownie part.
Bake at 350 degrees just until the top is set, about an hour. The edges will be set, but the center should still have the tiniest bit of a jiggle to it. It will finish setting up as it cools.
Let cool in the pan for an hour, then refrigerate for at least two hours to overnight to finish firming up.
Use the foil “handles” to lift the brownies out onto a cutting board and then use a large serrated knife to cut into bars, dipped in hot water and wiped dry in between each cut.
link
Brownie base-
3/4 cup unsalted butter
1 3/4 cup semi sweet chocolate chips, divided
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup light brown sugar
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
Cheesecake filling-
2 8 oz packages of cream cheese, room temp
1/2 cup sour cream
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
2 eggs
6 ounces blackberries, mashed (one small container)
Heat your oven to 350 degrees. Line a 9 inch square pan with foil, leaving enough to overhand the edges of the pan. Spray with cooking spray and set aside.
In a small pot, over low heat, melt together the butter and 1 1/4 cups of the chocolate chips, stirring occasionally. Remove from heat when melted and set aside.
Whisk together the 3/4 cup flour, the cocoa powder and the salt. In a large bowl, on low speed with a hand held mixer, combine the sugars and the 3 eggs. beat only until combined. Stir in the flour mixture and the last 1/2 cup of semi sweet chips. Gently fold the chocolate/butter mixture into this. Set aside to make the cheesecake batter.
In a large bowl, on low speed, combine the cream cheese, sour cream, 1/2 cup sugar and 2 tablespoons flour. beat just until smooth and creamy. Add in the 2 eggs and the vanilla extract; beat just until combined.
Scoop about half the brownie batter (about 1 1/2 cups) of the brownie batter into the prepared pan and smooth. Top that with half of the cheesecake batter, then the last half of the brownie batter. Carefully pour the other half of the cheesecake batter on top and gently smooth it out.
Put dollops of the smashed blackberries on top of the cheesecake batter and use a butter knife to swirl it through the batter, being careful not to reach down into the brownie part.
Bake at 350 degrees just until the top is set, about an hour. The edges will be set, but the center should still have the tiniest bit of a jiggle to it. It will finish setting up as it cools.
Let cool in the pan for an hour, then refrigerate for at least two hours to overnight to finish firming up.
Use the foil “handles” to lift the brownies out onto a cutting board and then use a large serrated knife to cut into bars, dipped in hot water and wiped dry in between each cut.
link
