Dessert recipes - Blackberry Cheesecake Brownies

Blackberry Cheesecake Brownies

Ingredients

• 3/4 c. (1 1/2 sticks) unsalted butter
• 10 oz. (1 3/4 c.) bittersweet chocolate chips
• 3/4 c. plus 2 tbsp. all-purpose flour
• 1/4 c. unsweetened cocoa powder
• 1/4 tsp. kosher salt
• 1/2 c. light brown sugar
• 5 large eggs
• 1/2 c. light brown sugar
• 5 large eggs
• 1/2 c. plus 1/4 c. granulated sugar
• 2 8-oz. packages cream cheese
• 1/2 c. sour cream
• 1 tsp. pure vanilla extract
• 1 6-oz. package blackberries

Directions

1. Heat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on two sides.
2. Make the brownie batter: In a small saucepan over low heat, melt the butter and 7 ounces chocolate chips (about 1 1/4 cups) in a medium bowl, sift together 3/4 cup flour, the cocoa powder and the salt.
3. In a large bowl, whisk together the brown sugar, 3 eggs and 1/2 cup granulated sugar. Add the flour mixture and the remaining 1/2 cup chocolate chips and mix to combine. Fold in the melted chocolate mixture.
4. Make the cheesecake batter: Using an electric mixer, beat the cream cheese, sour cream, the remaining 1/2 cup granulated sugar and 2 tablespoon flour in a large bowl until smooth, 2 to 3 minutes. Add the vanilla and remaining 2 eggs and beat to combine.
5. Spread half the brownie batter (about 2 cups) into the prepared pan. Spoon half the cheesecake mixture (about 1 3/4 cups) on top and gently spread it around. Top with the remaining brownie batter.
6. Crush the blackberries and swirl through the remaining cheesecake batter. Spread the blackberry cheesecake on top of the brownie batter. Bake until the top is just set, 60 to 70 minutes.

PER BROWNIE 250 CAL, 18 G FAT (10 G SAT FAT), 73 MG CHOL, 103 MG SOD, 4 G PRO, 21 G CAR, 2 G FIBER