The Great Australian Bake Off

Topped with a gorgeous,marbled blackberry design, this is not your average brownie recipe.


  • 170g frozen blackberries

  • 2 tbs caster sugar

  • 2 tbs water

  • 200g dark chocolate

  • 250g unsalted butter

  • 310g brown sugar

  • 4 large free range eggs

  • 35g cocoa powder

  • 185g plain flour

  • ¼ tsp baking powder

  • 225g cream cheese

  • ¼ cup Greek yoghurt

  • 1 large free range egg (80g egg)

  • ¼ cup caster sugar

  • ½ tsp fine table salt

  • Equipment

  • 1x 25cmx 2-3cm Square Brownie Tin flat base


  • 1.

    Make the blackberry puree by placing the berries, sugar and water in a small saucepan and cooking for 5-7 minutes on a medium heat or until the sugar is dissolved and blackberries begin to break down.

  • 2.

    Using a sieve, remove the seeds and press the juice and pulp into a heatproof bowl.

  • 3.

    Place this into the fridge to cool.

  • 4.

    Line a 25cm square baking tin with baking paper and preheat the oven to 160 degrees celsius.

  • 5.

    In a medium sized saucepan melt the butter and chocolate and mix until smooth. Cool slightly. 

  • 6.

    In a separate bowl, mix the cocoa, flour, baking powder, eggs and sugar. Add the chocolate mix.

  • 7.

    In the bowl of a stand mixer, beat the cream cheese and sugar for a minute before adding the remaining ingredients for about 3 minutes or until smooth.

  • 8.

    Place the brownie mix into the pre-lined tin and spread into an even layer using a pallet knife.

  • 9.

    Pour the cheesecake mix over the top of the brownie mix and tilt the pan until it covers the brownie in an even layer.

  • 10.

    Pour over the blackberry puree by drizzling over the top (you may only need a few tablespoons depending on how much puree the blackberries yielded, you do not want it to totally cover the top).

  • 11.

    Using a knife, swirl the layers into each other, trying not to go through into the bottom brownie layer.

  • 12.

    Bake for 50 minutes to 55 minutes. You want an inserted wooden skewer to come out almost clean, but not totally clean. Cool before slicing into even pieces, yielding about 9 pieces in total.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 317kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 4g
  • Carbohydrate 38g
  • Sugar 29g
  • Sodium 188mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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