Blackberry Cheesecake Brownies

Ingredients

• 75 g (¾ cup)cocoa powder
• 300 g (1½ cups)sugar
• 2eggs
• 170 g (12 tablespoons)unsalted butter
• 60 g (½ cup)plain flour
• 10 ml (2 teaspoons)vanilla extract
• ½ teaspoonsalt
• 170 g (6 oz)fresh or frozen blackberries
• 50 g (¼ cup)granulated white sugar
• 60 ml (¼ cup)water
• 227 g (8 oz), softenedcream cheese
• 60 ml (¼ cup)Greek yoghurt
• 1 large, at room temperatureegg
• 50 g (¼ cup)sugar
• ½ teaspoonsalt

Instructions

1. 1

   Cook the berries

   Put the blackberries, 50 g sugar and water in a small saucepan over medium-high heat. Cook for 8–10 minutes, using a whisk or spoon to break down the berries. Set a fine-mesh sieve over a small bowl and press the mixture through with a spatula; discard the solids. Leave the purée to cool to room temperature.

2. 2

   Make the brownie

   Heat the oven to 163°C (325°F). Line an 20 cm (8-inch) square baking dish with baking parchment. Melt the butter in a microwave-safe mixing bowl, then stir in the 300 g sugar, 2 eggs, vanilla and ½ teaspoon salt. Fold in the cocoa powder and flour, then spread the batter evenly to the edges of the prepared dish.

3. 3

   Add the topping

   Using a stand mixer with a whisk attachment, beat the cream cheese, Greek yoghurt, 1 egg, 50 g sugar and ½ teaspoon salt on medium-high for 2–3 minutes. Spread the mixture evenly over the brownie batter. Drizzle the blackberry purée on top and swirl it through the cheesecake layer with a fork, knife or toothpick, taking care not to mix it into the brownie batter.

4. 4

   Bake and chill

   Bake for 1 hour, until the cheesecake starts to turn golden and a knife inserted in the centre comes out mostly clean. Refrigerate for at least 2 hours, or overnight, to cool. Cut into 9 large squares.

What are blackberry cheesecake brownies?

They combine two familiar bakes: a chocolate brownie base and a cheesecake-style topping, finished with blackberry purée. Cheesecake and brownie traditions have many variations, and this tray-bake pairing brings their contrasting textures together.

The cocoa-rich base gives the squares depth, while the cream cheese layer is tangy and the berry swirl brings tart fruit flavour. Straining the purée keeps the topping smooth and helps the swirl show clearly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 484 calories, 8g protein, 60g carbs, 27g fat.

The brownie base gets much of its carbohydrate and energy from the sugar and flour, while butter and cream cheese contribute most of the fat. Eggs, cream cheese and yoghurt provide some protein, and the blackberries add a little fibre. For a more balanced plate, serve a square with fresh fruit and plain yoghurt.

The blackberry swirl

Berry purée: simmer the berries with sugar and water until softened, then press the mixture through a fine-mesh sieve. Let it cool before adding it to the cheesecake layer so it is easier to control when swirling.

Swirling: draw a few gentle lines through the topping with a fork, knife or toothpick. Stop before the purée reaches the brownie batter, which keeps the layers distinct.

Building the brownie base

Melted butter: stir the sugar, eggs, vanilla and salt into the melted butter before folding in the cocoa and flour. Mix just until combined once the dry ingredients go in.

Even layer: spread the batter right to the corners of the lined tin before adding the topping. This gives the cheesecake layer a level surface to sit on.

Getting the cheesecake layer right

Softened cheese: bring the cream cheese to room temperature so it blends more readily with the yoghurt, egg, sugar and salt. Beat the mixture for the specified 2–3 minutes on medium-high.

Smooth topping: spread the cheesecake mixture gently over the brownie batter rather than stirring the layers together. A level surface also makes the berry pattern easier to see.

How to tell when they are baked

Bake cues: after 1 hour at 163°C, look for the cheesecake to begin turning golden. A knife inserted in the centre should come out mostly clean, rather than coated in raw batter.

Chilling: cool the brownies in the fridge for at least 2 hours, or leave them overnight. The chilled layers are easier to cut into neat squares.

Serving and cutting

Cutting: use a sharp knife to divide the chilled bake into 9 large squares. Wiping the blade between cuts can help keep the cheesecake and fruit pattern tidy.

Serving: offer the squares on their own or alongside fresh berries. Their chocolate, creamy and tart flavours also pair well with a cup of coffee or tea.

Recipe notes & tips

• Line the square tin with baking parchment so you can lift the chilled bake out more easily.
• Use softened cream cheese to help the topping blend smoothly.
• Cool the blackberry purée fully before swirling it over the cheesecake layer.
• Keep the swirl shallow so it stays in the cheesecake rather than running into the brownie batter.
• Chill the bake for at least 2 hours before cutting for cleaner edges.

Variations

• Mixed berries: Use a mixture of blackberries and raspberries for the purée.
• Citrus note: Add a little finely grated lemon zest to the cheesecake mixture.
• Chocolate pieces: Fold chopped dark chocolate into the brownie batter with the flour.
• Vanilla topping: Add a little extra vanilla to the cheesecake mixture for a more pronounced vanilla flavour.
• Smaller squares: Cut the chilled bake into more pieces for smaller portions.

Common mistakes to avoid

• Warm purée: It can be harder to control on the topping; let it cool to room temperature first.
• Overmixing the brownie batter: This can make the base less tender; fold in the flour and cocoa only until combined.
• Mixing the layers: The swirl can disappear into the base; keep the utensil within the cheesecake layer.
• Cold cream cheese: It may leave lumps in the topping; soften it before mixing.
• Cutting too soon: The layers may be difficult to portion neatly; chill for at least 2 hours first.

How to store

Keep the brownies in an airtight container in the fridge for up to 5 days. Serve chilled, or let a square stand briefly at room temperature before eating.

Frequently asked questions