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Blackberry Cream Cheese Brownies

These brownies feature a glossy dark chocolate crust filled with a chewy, fudgy interior that swirls with tangy cream cheese and sweet blackberries. The blackberries burst with each bite, adding a fresh contrast to the rich chocolate and velvety cream cheese, creating a visually striking and textured dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsweetened cocoa powder for the chocolate mixture
  • 1 cup granulated sugar sweetness
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 8 oz dark chocolate chopped
  • 8 oz cream cheese softened
  • 1/2 cup blackberries fresh
  • 2 tbsp powdered sugar for the cream cheese swirl

Equipment

  • Mixing bowls
  • Whisk
  • Silicone spatula
  • 8x8-inch baking pan
  • Parchment paper
  • Offset spatula
  • Knife

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a microwave-safe bowl, melt the dark chocolate until smooth, then set aside to cool slightly.
  3. In a large mixing bowl, whisk together the melted butter, sugar, and cocoa powder until well combined and the mixture is smooth and fragrant.
  4. Add eggs one at a time, whisking after each to incorporate fully, then stir in vanilla extract.
  5. Gently fold in the melted chocolate and sifted flour until just combined, creating a thick, glossy batter.
  6. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
  7. In a small bowl, mix the softened cream cheese with powdered sugar until smooth and creamy.
  8. Dollop spoonfuls of the cream cheese mixture over the brownie batter, then gently swirl it into the surface with a toothpick or skewer.
  9. Distribute the blackberries evenly over the top, pressing them gently into the batter so they don’t all sink.
  10. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs and the edges are set.
  11. Let the brownies cool completely in the pan on a wire rack, allowing the flavors to set and the texture to firm up.
  12. Use the parchment overhang to lift the brownies out of the pan, then cut into squares when fully cooled. Serve and enjoy the marbled, jewel-toned slices.

Notes

For extra flavor, sprinkle a few more fresh blackberries on top before serving. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.