Ingredients 3 oz blackberries 1T sugar 4 T Butter 1/2 cup + 2 T sugar 6 T cocoa powder 1/4 t salt 1/2 t vanilla 1 Egg 1/4 c flour 6 oz cream cheese 1 egg white 3 T sugar 1/4 t vanilla
Add blackberries and sugar to saucepan. Crush lightly and turn heat to medium. Cook until soft and falling apart. Push through a sieve to collect all the juices and discard seeds. Set aside.
Next, combine butter, sugar and cocoa powder in a medium microwave-safe bowl. Heat on HIGH for 30 seconds. Stop, stir mixture, and place it back in microwave for another 30 seconds.
Stir brownie mixture gently to cool for about 3-4 min, and then stir in salt and vanilla to further cool it. Once the mixture feels warm (but not hot), add the egg and stir until combined.
Finally, add the flour, and beat for at least 50 strokes (the more you stir brownie batter, the chewier the brownies will be!)
Preheat the oven to 325F. Line a 9x5x3” loaf pan with parchment paper, leaving extra on the ends to serve as handles. Spreading brownie mixture evenly.
Next, make the cheesecake filling: combine all ingredients and beat until smooth with an electric mixer, about 3 minutes. Pour the cheesecake mixture over the brownies, and gently smooth.
Next, drizzle the blackberry sauce on top of the cheesecake, and use a toothpick to gently swirl it into the cheesecake layer (try not to swirl it into the brownie layer).
Bake for 45 min, or until edges start to turn golden brown. Let brownies cool in the pan to room temperature, and then slice. Refrigerate for easiest slicing! Enjoy!