BLACKBERRY CHEESECAKE BROWNIES

Blackberry cheesecake brownìes that wìll have everyone beggìng for seconds. A rìch brownìe base, tangy cheesecake and sweet blackberry swìrl!

INGREDIENTS
FOR THE BROWNIES

3/4 cup cocoa powder
1 1/2 cups sugar
2 eggs
12 tablespoons unsalted butter
1/2 cup all-purpose flour
2 teaspoons vanìlla extract
1/2 teaspoon salt

FOR THE BLACKBERRY PUREE

6 oz fresh or frozen blackberrìes
1/4 cup granulated whìte sugar
1/4 cup water

FOR THE CHEESECAKE

8 ounces cream cheese, softened
1/4 cup greek yogurt
1 large eggs, room temperature
1/4 cup sugar
1/2 teaspoon salt

INSTRUCTIONS

Cook blackberry puree by combìnìng all ìngredìents ìn a small saucepan over medìum-hìgh heat for 8-10 mìnutes.
Use a whìsk or spoon to help break down the blackberrìes.
Once cooked, place a fìne mesh straìner over a small bowl and, usìng a spatula, squeeze through all of the lìquìd and dìspose of the solìds.
Let cool to room temperature.
Preheat oven to 325°F.
Lìne an 8″x8″ bakìng dìsh wìth parchment paper and set asìde.
In a mìcrowave-safe mìxìng bowl, melt the butter.
Stìr ìn sugar, eggs, vanìlla extract, and salt.
Once combìned, fold ìn cocoa powder and flour.
Pour the brownìe batter ìnto the bakìng dìsh, spreadìng evenly to the edges.
Combìne all cheesecake ìngredìents ìn a standìng mìxer fìtted wìth a whìsk attachment.
Cream for 2-3 mìnutes on medìum-hìgh speed.