Blackberry cheesecake brownies

Step 1/5

• 400 g dark chocolate
• 300 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

• 230 g cane sugar
• 120 ml milk
• 4 eggs
• 200 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

• 400 g blackberries
• 800 g cream cheese
• 1 egg
• 120 g sugar
• 75 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.