Why Make This Recipe
Blackberry Cream Cheese Brownies are a delightful treat that brings together the rich flavors of chocolate and the tartness of blackberries. With a cream cheese layer that adds a creamy texture, these brownies are perfect for any occasion. They serve as a delicious dessert for family gatherings, parties, or simply a sweet indulgence at home. The combination of flavors and textures makes these brownies a favorite among many.
How to Make Blackberry Cream Cheese Brownies
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (30g) unsweetened cocoa powder (Dutch-process preferred)
- 1/2 cup (65g) all-purpose flour (or 1:1 gluten-free blend)
- 1/4 teaspoon salt
- 1/2 cup (85g) semi-sweet chocolate chips or chunks (optional)
- 8 oz (225g) block-style cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/3 cup (90g) blackberry jam or preserves (seedless preferred)
- 1/2 cup (75g) fresh blackberries, lightly mashed (optional; can use frozen, thawed and drained)
Directions
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the parchment. Preheat the oven to 350°F (175°C).
In a medium mixing bowl, whisk together melted butter, granulated sugar, and light brown sugar until smooth and glossy, about 1 minute. Beat in eggs and vanilla extract until fully combined and slightly lightened in color.
Sift in cocoa powder, flour, and salt. Stir gently with a spatula until just combined. Fold in chocolate chips or chunks if using.
In a separate bowl, beat softened cream cheese with granulated sugar until smooth and creamy, about 1-2 minutes. Add egg yolk and vanilla extract; mix until well combined and no lumps remain.
In a small bowl, stir together blackberry jam and lightly mashed fresh blackberries (if using). If the jam is thick, microwave it for 10 seconds to loosen.
Pour about 2/3 of the brownie batter into the prepared pan and smooth into an even layer. Drop spoonfuls of the cream cheese mixture on top, then dollop the remaining brownie batter in between. Spoon the blackberry mixture in random spots over the cream cheese layer.
Use a butter knife or the tip of a spoon to gently swirl the cream cheese and blackberry mixtures together in figure-eight motions for a marbled effect. Do not overmix.
Bake on the center rack at 350°F (175°C) for 32-38 minutes, until the edges look set and the center jiggles just slightly. A toothpick should come out with a few moist crumbs.
Let the brownies cool completely in the pan on a rack (about 1 hour). For cleanest slices, chill in the fridge for 30 minutes before cutting. Lift out using the parchment overhang and slice into 16 squares.
How to Serve Blackberry Cream Cheese Brownies
Serve these brownies warm or at room temperature. They are delicious on their own or paired with a scoop of vanilla ice cream for extra indulgence. Adding a sprinkle of powdered sugar on top can also make them look more appealing.
How to Store Blackberry Cream Cheese Brownies
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them for up to 2 months. Just thaw before serving.
Tips to Make Blackberry Cream Cheese Brownies
- Ensure that all ingredients are at room temperature for the best results.
- Use high-quality chocolate for the best flavor.
- Don’t overmix the brownie batter to keep them fudgy.
- For a burst of flavor, add a pinch of sea salt on top before serving.
Variation
You can customize these brownies by using different types of fruit jams, such as raspberry or strawberry. You can also mix in nuts like walnuts or pecans for added texture.
FAQs
1. Can I use frozen blackberries instead of fresh?
Yes! Just thaw and drain them before use.
2. Can I make these brownies gluten-free?
Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free blend.
3. How can I make the brownies more chocolatey?
You can add more chocolate chips or use dark chocolate cocoa powder for a richer flavor.
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- No-Bake Layered Brownie Dessert
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Blackberry Cream Cheese Brownies
Ingredients
Brownie Batter
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
- 1/2 cup all-purpose flour (or 1:1 gluten-free blend)
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips or chunks (optional)
Cream Cheese Layer
- 8 oz block-style cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/3 cup blackberry jam or preserves (seedless preferred)
- 1/2 cup fresh blackberries, lightly mashed (optional; can use frozen, thawed and drained)
Instructions
Preparation
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the parchment. Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, whisk together melted butter, granulated sugar, and light brown sugar until smooth and glossy, about 1 minute. Beat in eggs and vanilla extract until fully combined and slightly lightened in color.
- Sift in cocoa powder, flour, and salt. Stir gently with a spatula until just combined. Fold in chocolate chips or chunks if using.
- In a separate bowl, beat softened cream cheese with granulated sugar until smooth and creamy, about 1-2 minutes. Add egg yolk and vanilla extract; mix until well combined and no lumps remain.
- In a small bowl, stir together blackberry jam and lightly mashed fresh blackberries (if using). If the jam is thick, microwave it for 10 seconds to loosen.
Baking
- Pour about 2/3 of the brownie batter into the prepared pan and smooth into an even layer. Drop spoonfuls of the cream cheese mixture on top, then dollop the remaining brownie batter in between. Spoon the blackberry mixture in random spots over the cream cheese layer.
- Use a butter knife or the tip of a spoon to gently swirl the cream cheese and blackberry mixtures together in figure-eight motions for a marbled effect. Do not overmix.
- Bake on the center rack at 350°F (175°C) for 32-38 minutes, until the edges look set and the center jiggles just slightly. A toothpick should come out with a few moist crumbs.
- Let the brownies cool completely in the pan on a rack for about 1 hour. For cleanest slices, chill in the fridge for 30 minutes before cutting. Lift out using the parchment overhang and slice into 16 squares.
