Indulge your senses with our delectable recipe for blackberry cheesecake brownies. These delightful treats combine the rich, chocolatey goodness of brownies with the creamy, tangy allure of cheesecake and a burst of sweet, tart blackberry flavour. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will help you create a heavenly dessert that will impress your family and friends.
Ingredients
Makes 12
150g blackberries
175g unsalted butter, softened, plus extra for greasing
150g dark cooking chocolate, chopped
150g milk cooking chocolate, chopped
300g soft brown sugar
100g ground almonds
4 eggs
2 tbsp cocoa powder
1 tsp sea salt
juice of 1 lemon
450g cream cheese
100ml double cream
1 tbsp vanilla bean paste
20cm square baking tin
baking paper
Method
Preheat the oven to 170°C/150°C fan/gas mark 3½ and grease and line the baking tin with baking paper. In a microwaveable bowl, place half of the dark chocolate and half of the milk chocolate, and melt in the microwave for 1-1½ mins until the chocolate stirs smooth. Set aside.
In a large mixing bowl, whisk together the butter and soft brown sugar for 1-2 mins, then stir in the almonds, 2 eggs, cocoa powder, salt and the melted chocolate. Stir in the remaining chopped chocolate and transfer to the prepared tray. Spread the mixture evenly over the entire tin.
In a food processor, blend all but 5 of the blackberries with the lemon juice and set aside. In a large jug or mixing bowl, whisk together the cream cheese, double cream, remaining eggs and vanilla paste for 1-2 mins until thick. Pour the cream cheese mixture on top of the chocolate batter in the baking tin, then drizzle over the blackberry puree. Stir the puree into the cream cheese mixture briefly, to create a swirl, and sprinkle with the reserved blackberries. Bake for 45-50 mins until the cheesecake mixture on top is set. Allow to cool completely in the tin, then leave to chill for 2 hrs. Cut into 12 pieces, and serve.
Try our other recipes from the hedgerow below!
The bounty of the hedgerow is transformed into intensely flavoured jams, which can be used to make delicious bakes
This delicious bake makes the most of rosehips from nature's bounty
Chewy, soft and delicious warm from the oven, these indulgent white chocolate cookies are heightened with the addition of sweetly tart damsons
Frosted coatings topped with berries make bakes even more opulent and tempting
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Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning The Mushroom Cookbook. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of The Guild of Food Writers. Follow her on Instagram @ecjokeefe