Blueberry Cheesecake Brownies

Blueberry Cheesecake Brownies |

We Should Cocoa
was hosted this month by its founder, Choclette.  She challenged us this month to use blueberries with our chocolate.  This was a tough challenge as dark chocolate (my favorite) tends to mute the taste of blueberries and I’m not a big fan of white or milk chocolate.  To be honest, blueberries themselves are not my most favorite fruit.  I far prefer the more assertive raspberry or strawberry, especially when paired with chocolate.  To try to make sure that the blueberry flavor came through, I made Blueberry Cheesecake Brownies by using my favorite dark chocolate brownies as the base and topping them with a vanilla cheesecake batter swirled with freshly made blueberry sauce.  I also folded blueberries into the batter.  The result is a rich, tall, gooey and creamy dessert with beautiful swirl of blueberry on top.  I had planned to taste these brownies and then send them in to the office, but we liked them too much!  So, I’ll be wearing them on my hips instead.  At least it’s kind of a serving of fruit…

Blueberry Cheesecake Brownies
Recipe type: Dessert
Cuisine: American
Cook time: 
Total time: 
Serves: 16
Rich and fudgy brownies topped with vanilla cheesecake batter swirled with blueberry sauce
  • Blueberry Sauce:
  • 1 cup (186g/6.5oz) frozen unsweetened blueberries
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. cornstarch
  • ¼ cup (49.5g/1.7oz) sugar
  • ¼ tsp. cinnamon
  • Cream Cheese Topping:
  • 8 oz/136g cream cheese, at room temperature
  • ¼ (49.5g/1.7oz) cup sugar
  • 1 tsp vanilla
  • 1 large egg
  • 1 Tbsp. flour
  • Brownie Base:
  • 5 squares (142g/5oz) unsweetened chocolate, finely chopped
  • ⅔ cup (150.5g/5.3oz) unsalted butter
  • 1¾ (346.5g/12oz) cups sugar
  • 2 tsp. vanilla
  • 3 large eggs, at room temperature
  • 1¼ cup (150g) unbleached all purpose flour, divided
  • 1 cup (186g/6.5oz) frozen blueberries
  • ⅓ cup (2oz/60g) mini chocolate chips, optional
  1. Mix the frozen blueberries with the sugar in a small saucepan and let it sit for 5-10 minutes until some juice starts to come out of the blueberries. Mix the lemon juice and cornstarch together until smooth and set aside.
  2. Heat the blueberry mixture over medium until it starts to bubble. Stir in the cinnamon and the cornstarch mixture and continue to cook, stirring constantly, until the sauce thickens. Take it off the heat and let it cool down to room temperature.
  3. Preheat the oven to 350F/176C and line an 8"x8" or 9"x9" baking pan with foil and then grease it.
  4. Melt the butter over low heat and then take it off the heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. If any chocolate lumps remain, put it back on the heat for a minute or two and keep stirring until the chocolate is completely melted. Set aside to cool slightly while making the cheesecake topping.
  5. Beat the sugar, vanilla and eggs together for the brownie base with a mixer on high speed for about 5 minutes to build volume. The mixture should be very thick and pale.
  6. In a separate bowl, toss the frozen blueberries and chocolate chips with a couple tablespoons of the flour.
  7. On low speed, beat in the chocolate mixture. Beat in the remaining flour just until almost blended.
  8. By hand, gently fold in the blueberries and chocolate chips until completely combined.
  9. Spread the brownie mixture evenly in the prepared pan. Gently spread the cheesecake batter over the top of the brownie batter in an even layer.
  10. Dollop the blueberry sauce on top of the cheesecake batter and then swirl just the cheesecake layer gently with a table knife to create swirls.
  11. Bake for 45-60 minutes until the center of the cheesecake is nearly set and a toothpick inserted in the middle encounters some resistance from the brownie layer. The brownies and cheesecake layers will continue to cook once the pan is removed from the heat, so you will not see crumbs when checking the batter. Check the brownies occasionally while baking, if the cheesecake layer starts to turn brown at the edges, cover the pan loosely with some foil.
  12. Allow the brownies to cool to room temperature and then place them in the refrigerator, covered, to chill completely.
I used an 8"x8" pyrex pan and got a very tall brownie. If you use a metal pan or a larger pan, your baking time may vary from mine.


Related posts:


Blueberry Cheesecake Brownies — 1 Comment

  1. These look gorgeous Rebecca, although I’m with you on preferring raspberries and strawberries. But you’ve done this very cleverly – I could only think of white chocolate. Shame your hips didn’t appreciate them 😉 Thanks for joining in with We Should Cocoa.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: