Blackberry Cheesecake Brownies
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Cook time: 
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Serves: 16 brownies
  1. Start with the blackberry syrup. Over a medium-high heat in a small saucepan, combine all the ingredients for the syrup and cook for 8-10 minutes. Stir with a spoon every now and then to help it break down. Once this is done strain through a fine sieve into a bowl and set aside to cool.
  2. Then move on to the brownies: Melt together the butter and dark chocolate, by placing a heatproof bowl over a saucepan of hot water. Making sure that the water doesn’t touch the bottom of the bowl. Stir the mixture together as it starts to melt, over a low heat. (You can do this stage in the microwave, but I don’t own one). Set the mixture aside to cool to room temperature.
  3. While it is cooling, preheat the oven to 180°C (160°C fan assisted) and grease/line your tin.
  4. Over a medium sized bowl, sieve the flour and cocoa powder in together.
  5. Break the eggs and caster sugar into the bowl of your electric mixer and whisk on high speed until it looks thick and creamy. This can take anywhere between 3 and 8 minutes. When you take out the paddle, as it dribbles onto the surface and leaves a trail for a second or two then it’s perfect.
  6. Fold the chocolate mixture into the egg mixture. Slowly folding it until it’s completely incorporated. You want them mixed without knocking out all the air you just added in to the mixture with the whisking.
  7. Sift the flour mix into the egg/chocolate mix and mix until it’s completely combined. Again, being careful not to knock the air out. Followed by the chocolate chips.
  8. Pour into the prepared tin and set aside while you prepare the cheesecake layer.
  9. Combine all of the cheesecake ingredients in the bowl of your stand mixer and, with a whisk attachment, beat for 2-3 minutes on a medium to high setting.
  10. Pour over the brownie mixture, making sure it's spread well over the top. Dribble the syrup over the top and use a knife or toothpick to create swirl patterns.
  11. Place in the center of the pre-heated oven and bake for 45-55 minutes, until the whole mixture has set and isn't wobbly from a light shake.
  12. Allow to cool completely before transferring to a fridge. Divide the chilled brownies and serve.
Recipe by The Bearded Bakery at