Blackberry cheesecake brownies for two.
I've got this little daughter who loves the color purple. She also loves to throw tantrums, but that's a little beside the point. Unless you use a brownie to quell a tantrum, which I don't recommend. (but sometimes resort to, let's be honest).
I've been pretty judicious when it comes to letting Camille eat dessert. I always make sure it's homemade. The chemicals in store-bought mixes and commercial bakery products legitimately scare me. If Camille is going to eat a brownie, I want it to be a homemade brownie.
But, as usual, I wanted to scale it down to make a small batch of brownies. I grabbed my trusty bread loaf pan, which makes two perfect giant brownies, and got to work. I roughly halved the recipe for my loaf pan cheesecake, and poured it on top. Making the blackberry mixture simultaneously was easy.
When I pulled them out of the oven, I did a little gasp. So freaking pretty.
I let them cool completely in the pan, popped them in the fridge and made an eccentric veggie-heavy dinner. I promised Camille a purple swirl brownie at the end of dinner. It worked like a charm. Until she scraped off the cheesecake layer and ate the brownie part alone. Then, she asked for fresh blackberries when the brownie was gone. THIS KID.
You might also like my cheesecake brownie bites for a bite-site treat.
Make these blackberry cheesecake brownies for two before blackberry season is over, because seriously, frozen blackberries are like rocks with pebbles inside of them. Not good. The organic ones this year are so huge! I love them. If you love these, you might also like my blackberry chip ice cream. And if fresh blackberry flavor is what you're after, try my blackberry cupcakes.
Blackberry cheesecake brownies for two.Blackberry Cheesecake Brownies
Ingredients
For the blackberry swirl:
For the brownie bottom:
For the cheesecake layer:
Instructions
Nutrition Information:
Yield:
5
Serving Size:
1
Amount Per Serving:
Calories: 334Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 133mgSodium: 243mgCarbohydrates: 25gFiber: 2gSugar: 15gProtein: 7g
madalin stunt cars 2 says
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Nabiha says
These look gorgeous! I have a question- will raspberries work instead? Or will the flavors not work together? I was hoping to make this tomorrow. I'd be so grateful if you would let me know xx
Rachael says
Swapped in some raspberries because that's what I had on hand and these were AMAZING. Perfect size for the two of us.
agario says
Just came out of the oven and it's just BEAUTIFUL! Smells amazing, too!
Katelyn says
These are in the oven now! I am excited.
Libby says
How much blackberry sauce do you expect to use for the swirl? I weighed my blackberries but didn't even end up with a tablespoon of sauce - is this enough or should I make some more?
Christina Lane says
Yes, honestly more than 1-2 tablespoons will split the cheesecake. If you make more, I would drizzle it on top before serving instead of swirling into the cheesecake.
Karen says
These are delish! Definitely enough for more than 1 serving for 2 peeps! Thank goodness or else I'd have to hide the rest!
Posted my pic on IG and tagged you!
Keep em coming!