Description
Enjoy these decadent Blackberry Cream Cheese Brownies, featuring a rich chocolate base swirled with a creamy, tangy cream cheese layer and fresh blackberries. Perfect for satisfying your sweet tooth!
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup fresh blackberries (or frozen, thawed and drained)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract (for cream cheese layer)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.
- In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and let it cool slightly.
- In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined and the mixture is smooth.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blackberries, being cautious not to break them too much. You want to keep some whole for that burst of flavor in every bite!
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar, lemon juice, and vanilla extract to the cream cheese. Mix until everything is well combined and smooth. This should take about 2-3 minutes.
- Set the cream cheese mixture aside while we prepare to assemble the brownies.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
- Next, dollop spoonfuls of the cream cheese mixture over the brownie batter. Use a spatula or the back of a spoon to gently spread it out, but don’t worry about making it perfect; it will swirl together as it bakes.
- Pour the remaining brownie batter over the cream cheese layer, spreading it out evenly.
- Using a knife or a skewer, gently swirl the cream cheese layer into the brownie batter to create a marbled effect. Be careful not to overdo it; you want to see some distinct swirls!
- Place the baking pan in the preheated oven and bake for 30-35 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
- Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack for about 15-20 minutes.
- After they’ve cooled slightly, you can transfer them to the refrigerator to chill for an hour. This step is optional, but it helps the cream cheese layer set up nicely and makes cutting easier.
- Using a sharp knife, cut the brownies into squares or rectangles, depending on your preference. Wipe the knife with a damp cloth between cuts for cleaner edges.
Notes
- For a richer flavor, consider using dark chocolate cocoa powder.
- Feel free to substitute the blackberries with other berries like raspberries or blueberries.
- These brownies can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes