If you love brownies and cheesecake, get ready to fall in love with this heavenly combination! These Blueberry Cheesecake Brownies bring together a rich, fudgy chocolate brownie base, a smooth and creamy cheesecake layer, and a swirl of sweet-tart blueberries. The balance of flavors is simply irresistible!
Total Time:3 hours
Yield:12 brownies
Ingredients
For the Brownie Layer:
1 cup (226g) unsalted butter, melted
1 ¼ cups (250g) granulated sugar
¾ cup (150g) brown sugar
3 large eggs
1 tsp vanilla extract
1 cup (120g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
½ tsp salt
For the Cheesecake Layer:
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 large egg
1 tsp vanilla extract
For the Blueberry Swirl:
1 cup (150g) fresh or frozen blueberries
2 tbsp granulated sugar
1 tsp lemon juice
Instructions
Step 1: Make the Brownie Batter
Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract, mixing until fully combined.
Sift in flour, cocoa powder, and salt, then fold gently until just mixed.
Spread the brownie batter evenly in the prepared pan.
Step 2: Make the Cheesecake Layer
In a bowl, beat softened cream cheese until smooth.
Add sugar, egg, and vanilla extract, then mix until creamy.
Spread the cheesecake mixture evenly over the brownie batter.
Step 3: Prepare the Blueberry Swirl
In a saucepan over medium heat, cook blueberries, sugar, and lemon juice for about 5 minutes, stirring occasionally.
Mash the blueberries slightly and let cool for a few minutes.
Drizzle the blueberry sauce over the cheesecake layer and swirl with a knife or toothpick.
Step 4: Bake and Cool
Bake for 35-40 minutes, until the cheesecake is set but slightly jiggly in the center.
Let cool completely in the pan, then refrigerate for at least 2 hours before slicing.