Blackberry Brownies (Printable Version)

Chewy chocolate brownies loaded with creamy cheese and blackberry swirls. Totally rich and awesome.

# What You'll Need:

→ Brownie Layer

01 - 115 g unsalted butter, melted
02 - 200 g granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 35 g unsweetened cocoa powder
06 - 60 g all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder

→ Cream Cheese Layer

09 - 225 g cream cheese, softened
10 - 50 g granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

→ Blackberry Swirl

13 - 60 g blackberry preserves
14 - Fresh blackberries, for garnish (optional)

# Steps to Follow:

01 - Preheat the oven to 175°C. Line a 20×20 cm baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
02 - In a medium bowl, whisk together melted butter and granulated sugar until glossy. Add eggs and vanilla extract, blending until smooth. In a separate bowl, sift together cocoa powder, flour, salt, and baking powder. Gently fold dry ingredients into the wet mixture just until incorporated, taking care not to overwork the batter.
03 - With an electric mixer, beat the softened cream cheese until completely smooth. Add granulated sugar and continue mixing until light and creamy. Incorporate the egg and vanilla extract, blending only until integrated for a silky texture.
04 - Spread approximately two-thirds of the brownie batter evenly into the prepared pan. Carefully layer the cream cheese mixture over the brownie base, smoothing gently to maintain separate layers. Distribute remaining brownie batter in small spoonfuls over the top.
05 - Warm the blackberry preserves for about 15 seconds until more fluid. Drop small spoonfuls across the surface, then use a knife or toothpick to gently swirl through the cream cheese and brownie batters, producing a marbled pattern without overmixing.
06 - Bake for 35 to 40 minutes, or until the edges are set and a toothpick inserted in the center emerges with a few moist crumbs. The center should appear set but slightly yielding.
07 - Allow to cool completely in the pan on a wire rack. Lift the slab out using the parchment overhang and cut into 16 squares. If desired, garnish with fresh blackberries before serving.

# Additional Notes:

01 - Do not overmix the brownie batter to retain a tender, fudgy texture.
02 - Use room temperature cream cheese for the smoothest cream cheese layer without lumps.

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