Blackberry Cheesecake Brownies

Blackberry Purée Ingredients

  • 6 oz fresh blackberries
  • 1/4 cup granulated sugar
  • 1/4 cup water

Blackberry Purée Instructions

  1. On Medium High heat, cook the blackberries, sugar, and water for 10 minutes in a medium saucepan. Smash the blackberries, and stir to prevent burning.
  2. Strain into a small bowl.
  3. Cool to room temperature. The purée should be thick.

Brownie Ingredients

  • 12 Tbsp unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup all-purpose flour
  • 3/4 cup cocoa powder

Brownie Instructions

  1. Line 8-inch square baking pan with parchment paper, with overflow on all four sides.
  2. Melt the butter in a microwave-safe bowl.
  3. In a large bowl, mix the butter, sugar, eggs, vanilla extract, and salt until just combined.t
  4. Slowly add the cocoa powder and flour.
  5. Pour into the baking pan and spread evenly.

Cheesecake Ingredients

  • 8 oz cream cheese, room temperature
  • 1/4 cup Greek yogurt
  • 1 large egg, room temperature
  • 1/4 cup sugar
  • 1/2 tsp salt

Cheesecake Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk the cream cheese, yogurt, egg, sugar, and salt until fully combined.
  3. Pour onto the brownie layer and spread evenly.

Final Ingredients

  • Edible glitter spray

Final Instructions

  1. Spoon different-sized dollops of the blackberry purée onto the cheesecake layer.
  2. Use a toothpick to gently swirl the purée into the cheesecake.
  3. Bake for 1 hour, or until the edges of the cheesecake turn a golden brown.
  4. Chill for 2 hours or longer.
  5. Cut into squares and softly dust with the edible glitter.