Topped with a gorgeous,marbled blackberry design, this is not your average brownie recipe.
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.
Using a sieve, remove the seeds and press the juice and pulp into a heatproof bowl.
Place this into the fridge to cool.
Line a 25cm square baking tin with baking paper and preheat the oven to 160 degrees celsius.
In a medium sized saucepan melt the butter and chocolate and mix until smooth. Cool slightly.
In a separate bowl, mix the cocoa, flour, baking powder, eggs and sugar. Add the chocolate mix.
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.
Place the brownie mix into the pre-lined tin and spread into an even layer using a pallet knife.
Pour the cheesecake mix over the top of the brownie mix and tilt the pan until it covers the brownie in an even layer.
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).
Using a knife, swirl the layers into each other, trying not to go through into the bottom brownie layer.
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 analysis per serving (22 servings)
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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