Blackberry Cheesecake Brownies

There are desserts you whip up for a weeknight craving, and then there are those you make when you want to impress — Blackberry Cheesecake Brownies fall deliciously into both categories. Rich, fudgy brownie base. Creamy, tangy cheesecake center. And that gorgeous blackberry swirl? Absolute showstopper.

Honestly, the first time I made these, it was one of those “clean out the pantry” baking moments. I had half a jar of blackberry preserves staring me down, and a block of cream cheese on the verge of becoming forgotten. What started as a throw-together treat turned into one of the most requested desserts in my kitchen. Whether it’s for a potluck, a birthday, or a lazy Sunday sweet tooth situation, these brownies are my go-to indulgence.

They strike that perfect balance: not overly sweet, but rich and full of depth. The blackberries cut through the chocolate just enough to keep each bite from being too heavy, and the swirl pattern makes them look like they came straight from a bakery case. Let’s get into how to make them, shall we?

Ingredients You’ll Need

For the Brownie Layer:

• 1 cup unsalted butter

• 1 ¼ cups granulated sugar

• ¾ cup brown sugar

• 1 cup unsweetened cocoa powder

• 4 large eggs

• 1 tablespoon vanilla extract

• ¾ teaspoon salt

• 1 cup all-purpose flour

• ½ teaspoon baking powder

For the Cheesecake Layer:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 egg

• ½ teaspoon vanilla extract

For the Blackberry Swirl:

• ½ cup blackberry preserves or jam

• 1 teaspoon lemon juice

STEP 1: PREP THE PAN AND PREHEAT THE OVEN

Start by preheating your oven to 350°F. Line a 9×13-inch baking pan with parchment paper. This makes it so much easier to lift the brownies out once they’re cooled — and you’ll get those super satisfying clean edges when you cut them.

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STEP 2: MAKE THE BROWNIE BATTER

Melt the butter in a saucepan over medium heat. Once melted, remove from heat and immediately stir in the granulated sugar, brown sugar, and cocoa powder. It’ll come together into a thick, glossy mixture that smells like pure chocolate heaven.

Crack in the eggs one at a time, whisking well after each one. Don’t rush this part — you want them fully incorporated for that signature fudgy texture. Stir in the vanilla extract and salt, then fold in the flour and baking powder until just combined.

Pro Tip: Be careful not to overmix at this stage. Overmixing = cakier brownies. We’re going for rich and dense here.

Once your batter is ready, spread about two-thirds of it evenly into your prepared pan. You’ll reserve the rest for swirling on top later.

STEP 3: PREP THE CHEESECAKE LAYER

In a medium bowl, beat the softened cream cheese until smooth — and I mean really smooth. No one wants lumps in their cheesecake swirl. Add in the sugar, egg, and vanilla extract, and beat again until creamy and well combined.

Then, gently spread this mixture over the brownie layer already in the pan. Try to do this softly so the layers don’t mix. An offset spatula or the back of a spoon works well here.

STEP 4: SWIRL IN THE BLACKBERRY GOODNESS

In a small bowl, stir together the blackberry preserves and lemon juice. This helps thin it out just enough to make it easier to swirl and adds a slight citrusy brightness that lifts the whole dessert.

Drop spoonfuls of the blackberry mixture across the cheesecake layer. Using a knife or toothpick, drag it through the batter in gentle swirls to create that beautiful marbled effect. Don’t overdo it — less is more when it comes to a pretty swirl.

Next, dollop the remaining brownie batter on top and give it one more light swirl to tie everything together.

Now that we’ve got our decadent layers all swirled and ready to go, it’s time to pop these beauties in the oven and let the magic happen. This part of the process is where your kitchen will start smelling like a gourmet bakery — think deep chocolate, warm vanilla, and fruity blackberry all wafting through the air. It’s one of those bakes that makes everyone stop and ask, “What are you making?”

Let’s finish this recipe strong by walking through the final steps, how to check for doneness, and a few tips to get perfect brownies every time.

STEP 5: BAKE UNTIL JUST SET

Place your pan in the preheated 350°F oven and bake for 35 to 40 minutes. Ovens can vary, so I always recommend starting to check around the 33-minute mark.

You’ll know the brownies are done when the center looks set and a toothpick inserted into the middle comes out with a few moist crumbs — not totally clean, and definitely not wet batter. The edges will look slightly puffed and might pull away just a bit from the sides of the pan.

Tip: If you like your brownies a little on the fudgier side (and who doesn’t?), take them out closer to the 35-minute mark. Just remember that they’ll continue to firm up a bit as they cool.

STEP 6: COOL COMPLETELY BEFORE SLICING

This is maybe the hardest part of the whole recipe — waiting. But trust me, it’s worth it.

Let the brownies cool completely in the pan before attempting to slice them. Not only does this make cutting cleaner and easier, but it also allows the cheesecake layer to fully set and hold its shape.

If you’re in a hurry, you can speed things up by placing the pan in the fridge after it’s had about 20 minutes at room temperature. Just make sure the pan is cool enough to go into the fridge safely.

STEP 7: SLICE, SERVE, AND ENJOY

Once your brownies are fully cooled, lift them out using the parchment paper and place them on a cutting board. Use a sharp knife (clean it between cuts for neater edges) to slice into squares or rectangles — whatever size you like.

These brownies are rich, so I often cut them a little smaller, especially for serving at gatherings or parties. You’ll get those beautiful marbled tops in every piece, and that pop of purple from the blackberry swirl makes them visually stunning.

Tips for the Best Blackberry Cheesecake Brownies

Now that you’ve got the method down, let’s talk through a few helpful tips that can make all the difference when it comes to getting bakery-quality results right in your own kitchen:

• Use high-quality cocoa powder: Since chocolate is the dominant flavor, a good unsweetened cocoa powder will give you a deeper, richer taste.

• Make sure cream cheese is softened: This prevents lumps and gives you a super smooth, creamy cheesecake layer. If you forgot to take it out ahead of time, you can soften it quickly by microwaving it (unwrapped) in 10-second bursts until it’s pliable but not melted.

• Jam vs. fresh berries: You can absolutely use fresh blackberry puree instead of jam if you want something a little more tart and less sweet. Just blend and strain your berries to remove seeds, and mix with a little sugar and lemon juice.

• Refrigerate for firmer texture: These brownies are fantastic at room temperature, but refrigerating them gives the cheesecake layer a firmer, more classic texture. They’re also easier to slice when chilled.

• Freezer-friendly: Want to make these ahead? Let them cool completely, cut into squares, and freeze them in an airtight container. Place parchment paper between layers to prevent sticking. When you’re ready to eat, just thaw in the fridge or on the counter — they hold up beautifully.

Serving Suggestions and Variations

• Top with whipped cream or a dusting of powdered sugar for a pretty finishing touch if you’re serving these for a special occasion.

• Try different jams like raspberry or cherry for a fun twist. The tangy cheesecake layer pairs well with a lot of fruit flavors, so don’t be afraid to get creative.

• Add chocolate chips to the brownie batter if you want an extra gooey, chocolatey bite.

• Serve with coffee or red wine (trust me on this one) — the richness of the brownie and the brightness of the fruit make for a sophisticated pairing.