Yield: 9 SERVINGS
Prep time: 15 MIN
Cook time: 1 HR
Additional time: 2 HR
Total time: 3 HR 15 MIN
All will be asking for seconds with these blackberry cheesecake brownies. A rich brownie base is topped with a tangy cheesecake swirl and a soft blackberry swirl!
FOR THE BROWNIES:
12 tablespoons butter
1½ cup sugar
2 medium eggs
2 teaspoons vanilla extract
1½ cup flour
¾ cup cocoa powder
FOR THE CREAM CHEESE LAYER:
8oz cream cheese
¼ cup icing sugar
¼ cup yogurt
FOR THE BLACKBERRY PUREE:
6 oz blackberries
¼ cup sugar
¼ cup water
TO MAKE THE RED VELVET OREOS BROWNIE:
Preheat the oven to 325°F (170°C). Line a 9x13-inch baking pan with parchment paper.
Into a large bowl, add the melted butter,stir in sugar, eggs, vanilla extract.
Once combined, fold in the sifted cocoa powder and flour.
Spread the batter evenly into the prepared pan and bake for about 25 minutes.
TO MAKE THE CREAM CHEESE LAYER::
Into a large bowl, add cream cheese and sugar, mix until mixture comes together and no chunks of cream cheese remain. Add yogurt and egg, mix to combine.
To make the blackberry puree: add all ingredients mentioned above into a saucepan, turn on medium heat. Wait to boil and start smashing the berries. Remove from heat and let cool to room temperature.
Spread the puree to cover the top of the cream cheese layer. Use the toothpick to swirl the cheesecake layer, not the cheesecake.
Bake for 40 minutes or until the cheesecake turn golden. Place it in the fridge and allow to cool for at least 2 hours. Slice and serve.