Blackberry cheesecake brownies

Step 1/5

• 66⅔ g dark chocolate
• 50 g butter
• oil for greasing

• oven
• baking pan
• pot
• parchment paper
• rubber spatula
• heatproof bowl

Preheat oven to 160°C/320°F. Grease a baking pan with some oil and line with parchment paper (the oil helps the paper stick better to the baking pan). Roughly chop dark chocolate and melt with butter in a heatproof bowl over a pot with simmering water. Remove from heat and let cool down slightly.

Step 2/5

• 38⅓ g cane sugar
• 20 ml milk
• ⅔ eggs
• 33⅓ g flour

• large bowl
• hand mixer with beaters

Add cane sugar, milk, and melted chocolate to a large bowl and stir to combine. Beat in eggs one by one, then add flour and combine until a smooth batter forms.

Step 3/5

• oven

Transfer batter into the prepared baking pan and bake at 160°C/320°F for approx. 20 min. The batter will not be fully baked yet, so you don’t need to make any test with a toothpick. Remove from the oven.

Step 4/5

• 66⅔ g blackberries
• 133⅓ g cream cheese
• ⅛ egg
• 20 g sugar
• 12½ g starch

• immersion blender
• large bowl
• hand mixer with beaters

Purée blackberries until smooth. Add cream cheese, remaining egg, sugar, and starch to a separate bowl and stir to combine. Spread cream cheese mixture on top of the brownies, then add pureed black berries and use a fork to swirl the fruit layer through the cream cheese mixture.

Step 5/5

• oven

Bake brownies again at 160°C/320°F for approx. 35 min. Remove from the oven and let cool in the baking pan for approx. 60 min. before removing it from the pan to cool completely. Enjoy!

Enjoy your meal!