Blackberry Cheesecake Brownies Recipe Swirled Treat
There are certain combinations in baking that just feel right, and for me, the marriage of rich, dark chocolate and sharp, juicy fruit is one of the greats. This Blackberry Cheesecake Brownies recipe takes that classic pairing and elevates it with a layer of tangy, creamy cheesecake swirled right through the top. It’s a bake that looks as impressive as it tastes, with deep purple berries studded into the marbled surface of dark brownie and pale cheesecake.
The result is a wonderfully complex treat. You get the intensely fudgy, satisfying chew of a proper brownie, which then gives way to the smooth, cool tang of the cheesecake, and finally a burst of bright, fruity sharpness from the blackberries. Friends always ask me for this recipe after trying it at dinner parties, and it’s become my go-to when I want to bake something a little bit special without spending hours in the kitchen. It’s the kind of dessert that suits a lazy Sunday afternoon just as well as it does a more formal occasion.
What we’re creating here is more than just a brownie; it’s a complete dessert in one neat square. The textures and flavours all work in harmony, ensuring that each bite is interesting and deeply satisfying. Whether you’re an experienced baker or just looking for a new weekend project, I think you’ll find this recipe a true joy to make and, even more so, to eat.
Recipe Overview
This recipe brings together a rich, fudgy brownie base and a classic vanilla cheesecake topping, all swirled together and finished with fresh blackberries. The key is achieving three distinct textures: the dense chocolate brownie, the silky cheesecake, and the soft, juicy fruit. During testing, I found that slightly under-baking the brownie is the secret to getting that perfect gooey centre, which contrasts beautifully with the fully-set cheesecake swirl.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes (plus cooling)
- Servings: 16 squares
- Difficulty: Medium
Why You’ll Love This Blackberry Cheesecake Brownies Recipe
- A Perfect Balance of Flavours: The deep, slightly bitter notes from the 70% dark chocolate are cut through by the light tang of the cream cheese filling. The blackberries then add a fresh, sharp sweetness that prevents the brownie from being overly rich.
- Ready for the Oven in 25 Minutes: While it looks complex, the process is quite straightforward. Both the brownie batter and the cheesecake mixture come together quickly, meaning you can have it assembled and baking in well under half an hour.
- A Versatile Recipe: This recipe is wonderfully adaptable. If blackberries aren’t in season, raspberries work just as well. You could even try swirls of blackcurrant jam or chopped cherries. For another wonderfully zesty bake, my Lemon Crumb Bars Recipe is a must-try.
- Ideal for Weekend Baking: It’s a fantastic bake for a special afternoon tea or as a dessert to take to a friend’s house. It always gets plenty of compliments and looks like you’ve spent far more time on it than you actually have.
- Family Tested and Approved: This is one of those bakes that disappears almost instantly in my house. The combination of chocolate, cheesecake, and fruit seems to appeal to everyone, from the kids to the grandparents.
Ingredients You’ll Need
For the best results, using good quality ingredients makes all the difference, especially the chocolate. I always opt for a dark chocolate with at least 70% cocoa solids, like Green & Black’s, as it provides a deep, robust flavour that stands up to the sweetness of the other components. And please, use full-fat cream cheese – it’s essential for that rich, creamy texture.
- For the Brownie Base:
- 185g unsalted butter, cubed
- 185g good quality dark chocolate (70% cocoa solids), broken into pieces
- 3 large free-range eggs
- 225g caster sugar
- 50g light brown muscovado sugar
- 1 tsp vanilla extract
- 90g plain flour
- 40g cocoa powder
- ¼ tsp salt
- For the Cheesecake Swirl:
- 200g full-fat cream cheese (at room temperature)
- 75g caster sugar
- 1 large free-range egg yolk
- ½ tsp vanilla extract
- 150g fresh blackberries
Marcus’s Tip: Don’t be tempted to skip bringing the cream cheese to room temperature. If it’s too cold, it will be impossible to beat smooth and your cheesecake layer will have small lumps. I take mine out of the fridge about an hour before I start baking.
How to Make Blackberry Cheesecake Brownies
The process is broken down into three simple stages: making the brownie batter, whipping up the cheesecake filling, and then assembling it all for that beautiful marbled effect. Just follow the steps, and you’ll have a perfect tray of brownies cooling on your counter.
- First, preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) square baking tin with parchment paper, leaving some overhang on the sides to make it easier to lift out later.
- To make the brownie batter, place the butter and dark chocolate in a heatproof bowl set over a saucepan of gently simmering water (a bain-marie). Make sure the bottom of the bowl doesn’t touch the water. Stir occasionally until completely melted and smooth, then set aside to cool slightly.
- In a separate large bowl, using an electric mixer or a stand mixer with the whisk attachment, beat the eggs, caster sugar, and light brown sugar together for about 3-5 minutes. The mixture should be pale, thick, and have significantly increased in volume.
- Pour the cooled chocolate and butter mixture into the egg mixture, add the vanilla extract, and gently fold everything together with a spatula until just combined.
- Sift the plain flour, cocoa powder, and salt over the wet ingredients. Fold them in gently until you can no longer see any streaks of flour. Be careful not to over-mix at this stage. What works best for me is using a slow figure-of-eight motion.
- Now for the cheesecake layer. In a medium bowl, beat the room temperature cream cheese, caster sugar, egg yolk, and vanilla extract with an electric mixer until it’s completely smooth and creamy. This should only take a minute or two.
- Pour about two-thirds of the brownie batter into your prepared tin and spread it out evenly. Dollop the cheesecake mixture on top in large spoonfuls. Then, add the remaining brownie batter in smaller dollops in the gaps.
- Take a skewer or the end of a teaspoon and gently drag it through the batters to create a marbled, swirled pattern. Don’t overdo it, or the colours will become muddy.
- Finally, press the fresh blackberries gently into the top of the batter. Some will sink slightly, which is exactly what you want.
- Bake in the preheated oven for 35-40 minutes. The edges should be set and slightly puffed, but the centre should still have a very slight wobble when you gently shake the tin. This is the key to a fudgy centre.
- Leave the brownies to cool completely in the tin on a wire rack. Once cool, you can place them in the fridge for a couple of hours to firm up, which makes slicing much neater.
Tips From My Kitchen
- Don’t Over-Bake: The number one rule for fudgy brownies is to take them out of the oven when they are slightly underdone in the middle. The residual heat in the tin will continue to cook them as they cool, resulting in that perfect dense and gooey texture.
- The Secret Step: I learned that the fudgy texture of brownies comes from creating a stable emulsion of fat and sugar. Whisking the eggs and sugar until pale and voluminous, as described in step 3, is a crucial part of this process. It helps create that signature crackly top. For more on the science, Serious Eats has a great breakdown.
- Make-Ahead Magic: These brownies are even better on day two! The flavours have more time to meld and the texture becomes even fudgier. You can bake them a day ahead, cover, and store them in the fridge.
- Storage: Keep the brownies in an airtight container in the refrigerator for up to 4 days. I prefer to let them sit at room temperature for 20-30 minutes before serving to take the chill off, but they are also delicious straight from the fridge.
Equipment You’ll Need
- Stand mixer or a hand mixer
- 20cm (8-inch) square baking tin
- Parchment paper
- Heatproof bowl and saucepan (for the bain-marie)
- Spatula
- Wire cooling rack
Common Mistakes to Avoid
- Using Cold Cream Cheese: I can’t stress this enough. Using cream cheese straight from the fridge will give you a lumpy cheesecake layer. Ensure it’s at room temperature for a silky-smooth finish.
- Over-Swirling: It’s tempting to keep swirling to create a perfect pattern, but this often leads to the brownie and cheesecake mixing together too much, losing the distinct marbled effect. A few gentle passes with a skewer is all you need.
- Slicing Too Soon: Be patient! Slicing the brownies while they are still warm will result in messy, crumbly squares. For clean, sharp cuts, they must be completely cool, and ideally chilled in the fridge for at least 2 hours.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment with other flavours. This is a great base for your own creations.
- Alternative Berries: Raspberries are a fantastic substitute for blackberries, providing a similar tartness. You could also use chopped fresh cherries (pitted, of course) or even blueberries.
- Citrus Twist: Add the finely grated zest of one orange or lemon to the cheesecake mixture. The citrus oils pair beautifully with both the chocolate and the berries.
- A Hint of Coffee: Add one teaspoon of instant espresso powder to the melted chocolate and butter mixture. It won’t make the brownies taste of coffee, but it will deepen and enhance the chocolate flavour wonderfully. If you love indulgent treats like this, my Giant Skillet Cookie Recipe is another one to add to your list.
What to Serve With Blackberry Cheesecake Brownies
These brownies are a complete treat all by themselves, but if you’re serving them as a plated dessert, a little something extra can take them to the next level.
- Clotted Cream: A generous dollop of thick, rich clotted cream is a simple but luxurious addition that perfectly complements the fudgy texture.
- Vanilla Bean Ice Cream: The contrast of a warm brownie (you can gently warm a slice in the microwave for 10-15 seconds) with cold, melting ice cream is always a winning combination.
- Coffee or Tea: For an afternoon treat, serve with a strong black coffee, a latte, or a pot of Earl Grey tea. The tannins in the tea cut through the richness of the chocolate beautifully.
Frequently Asked Questions
Blackberry Cheesecake Brownies Recipe
Ingredients
Method
- First, preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) square baking tin with parchment paper, leaving some overhang on the sides to make it easier to lift out later.
- To make the brownie batter, place the butter and dark chocolate in a heatproof bowl set over a saucepan of gently simmering water (a bain-marie). Make sure the bottom of the bowl doesn't touch the water. Stir occasionally until completely melted and smooth, then set aside to cool slightly.
- In a separate large bowl, using an electric mixer or a stand mixer with the whisk attachment, beat the eggs, caster sugar, and light brown sugar together for about 3-5 minutes. The mixture should be pale, thick, and have significantly increased in volume.
- Pour the cooled chocolate and butter mixture into the egg mixture, add the vanilla extract, and gently fold everything together with a spatula until just combined.
- Sift the plain flour, cocoa powder, and salt over the wet ingredients. Fold them in gently until you can no longer see any streaks of flour. Be careful not to over-mix at this stage. What works best for me is using a slow figure-of-eight motion.
- Now for the cheesecake layer. In a medium bowl, beat the room temperature cream cheese, caster sugar, egg yolk, and vanilla extract with an electric mixer until it's completely smooth and creamy. This should only take a minute or two.
- Pour about two-thirds of the brownie batter into your prepared tin and spread it out evenly. Dollop the cheesecake mixture on top in large spoonfuls. Then, add the remaining brownie batter in smaller dollops in the gaps.
- Take a skewer or the end of a teaspoon and gently drag it through the batters to create a marbled, swirled pattern. Don’t overdo it, or the colours will become muddy.
- Finally, press the fresh blackberries gently into the top of the batter. Some will sink slightly, which is exactly what you want.
- Bake in the preheated oven for 35-40 minutes. The edges should be set and slightly puffed, but the centre should still have a very slight wobble when you gently shake the tin. This is the key to a fudgy centre.
- Leave the brownies to cool completely in the tin on a wire rack. Once cool, you can place them in the fridge for a couple of hours to firm up, which makes slicing much neater.
Notes
I really hope you enjoy making this Blackberry Cheesecake Brownies recipe as much as I do. It’s a truly special bake that brings together some of my favourite flavours in one glorious tray. It never fails to impress and is worth every moment spent in the kitchen. Let me know how you get on in the comments below – I love hearing about your kitchen creations! – Marcus.
