I am an avid reader of magazines that involve cooking. Be it straight out cooking mags like Bon Appetit, Saveur, Food Network and Food & Wine, or others like Family Circle and Womans Day, I am subscribed to them all. I search until I find them for wonderful prices like $5.99 a year (honest Injun… you can get some great deals on magazines if you look around; and not just the “womens” mags either!!) and then and only then will I get them. Then, when I’m done with them, which includes tearing out recipes I want to try, they go to the residents at the long term care facility my husband works at. The residents there never lack for magazines to look at, I’ll tell you that much!
Sadly though, even when I tear out recipes from the ones like Woman Day or Family Circle, I never have a whole lot of success with the recipes themselves. I’m not sure if it is a lack of proper testing at the test kitchens or what, but there ALWAYS seems to be an issue or two that needs fixed. I got this recipe from Womans Day and it was, unfortunately, no exception. I lost the paper version, so had to look it up online and found it on their site, but the recipe itself was so fraught with errors in direction and ingredients that I had to pick through it and work with it. I’m an experienced cook, so it turned out delicious, but I shudder to think what would have happened with a novice cook. The pan size was wrong, the sugar measurements were off, etc etc.
BUT!!! Like I said, I didn’t just fall off the turnip truck yesterday when it comes to cooking (yet another saying about which I ask, “wth does that even mean!?”), so I fixed the “boo-boos”. Once done, this is a delicious cheesecake bar. It uses up some of the last of the season fresh blackberries quite nicely. You have a VERY rich brownie base layered with a creamy cheesecake filling and finally that part is swirled with fresh blackberries. So your mouth gets a nice mix of “ooo, chocolate. No, creamy. No, berries!” to keep you guessing.
So, you know the drill. Get to cooking!
Blackberry Cheesecake Brownies
- Brownie base-
- 3/4 cup unsalted butter
- 1 3/4 cup semi sweet chocolate chips, divided
- 3/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Cheesecake filling-
- 2 8 oz packages of cream cheese, room temp
- 1/2 cup sour cream
- 1/2 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 2 eggs
- 6 ounces blackberries, mashed (one small container)
- Heat your oven to 350 degrees. Line a 9 inch square pan with foil, leaving enough to overhand the edges of the pan. You’ll use that as a handle later to lift the brownies out of the pan. Spray with cooking spray and set aside.
- In a small pot, over low heat, melt together the butter and 1 1/4 cups of the chocolate chips, stirring occasionally. Remove from heat when melted and set aside.
- Whisk together the 3/4 cup flour, the cocoa powder and the salt. In a large bowl, on low speed with a hand held mixer,Â combine the sugars and the 3 eggs. beat JUST until combined. Stir in the flour mixture and the last 1/2 cup of semi sweet chips. Gently fold the chocolate/butter mixture into this. Set aside to make the cheesecake batter.
- Wash your beaters and in a large bowl, on low speed, combine the cream cheese, sour cream, 1/2 cup sugar and 2 tablespoons flour. beat just until smooth and creamy. Add in the 2 eggs and the vanilla extract; beat just until combined.
- Scoop about half the brownie batter (about 1 1/2 cups) of the brownie batter into the prepared pan and smooth. Top that with half of the cheesecake batter, then the last half of the brownie batter. Carefully pour the other half of the cheesecake batter on top and gently smooth it out.
- Put dollops of the smashed blackberries on top of the cheesecake batter and use a butter knife to swirl it through the batter, being careful not to reach down into the brownie part (though the world won’t end if you do)
- Bake at 350 degrees just until the top is set, about an hour. The edges will be set, but the center should still have the tiniest bit of a jiggle to it. It will finish setting up as it cools.
- Let cool in the pan for an hour, then refrigerate for at least two hours to overnight to finish firming up.
- Use the foil “handles” to lift the brownies out onto a cutting board and then use a large serrated knife to cut into bars, dipped in hot water and wiped dry in between each cut.
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Wow is all I can say…can’t wait to try these. What would you think of using raspberries in this? Blackberries aren’t found around here.
Hi Sara 🙂 Raspberries should work fine in these. Let me know how it turns out for you!