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Export 8 ingredients for grocery delivery
Step 1
Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.
Step 2
Use a whisk or spoon to help break down the blackberries.
Step 3
Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.
Step 4
Let cool to room temperature.
Step 5
Preheat oven to 325°F.
Step 6
Line an 8"x8" baking dish with parchment paper and set aside.
Step 7
In a microwave-safe mixing bowl, melt the butter.
Step 8
Stir in sugar, eggs, vanilla extract, and salt.
Step 9
Once combined, fold in cocoa powder and flour.
Step 10
Pour the brownie batter into the baking dish, spreading evenly to the edges.
Step 11
Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment.
Step 12
Cream for 2-3 minutes on medium-high speed.
Step 13
Pour over brownie batter, spreading evenly to the edges.
Step 14
Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife, or toothpick.
Step 15
Try to swirl only into the cheesecake batter, not the brownie batter.
Step 16
Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean.
Step 17
Place in fridge and allow to cool for at least 2 hours but up to overnight.
Step 18
Cut into 9 large squares.
Step 19
Store brownies in the fridge in an airtight container for up to 5 days.
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