Blueberries and Cream Cheesecake Brownies
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Why I Love This Recipe
Ingredients You'll Need
Blueberry Mixture:
1 1/4 cups fresh blueberries
1/2 tbsp cornstarch, divided
Brownie Mixture:
6 (1 oz.) sq. unsweetened chocolate
1 cup butter, softened
3 cups sugar
6 large eggs, slightly beaten
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 tsp. real vanilla
Cream Cheese Mixture:
1 (8-ounces) pkg cream cheese, softened
1/3 cup sugar
1 large eggs
2 tsp cornstarch
1/8 tsp salt
Cheesecake Topping:
2/3 cup sour cream
2 tsp sugar
1/8 tsp vanilla extract
Glaze:
1/4 cup blueberry mixture
1/8 cup sugar
1/8 cup water
1/3 cup blueberries
Directions
Blueberry Mixture: Preheat oven to 325 degrees. Spray a 13 x 9 inch baking pan with non-stick spray. Process blueberries and cornstarch in container of an electric blender or food processor until smooth, stopping once to scrape down sides. Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and chill 1/4 cup mixture for making glaze.
Brownie Mixture: Melt chocolate squares over double boiler until melted. Combine butter, sugar and eggs; mix until well blended. Set aside. Add chocolate and mix well. Combine flour, baking powder, salt,; add to chocolate mixture, mixing well. Stir in vanilla. Spread into pan.
Cream Cheese Mixture: Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add sugar, mixing well. Add egg, beating well. Stir in cornstarch and salt. Pour batter over brownie mixture. Pour blueberry mixture over cream cheese mixture; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.
Cheesecake Topping: Stir together sour cream, sugar and vanilla; spread over cheesecake. Bake at 325 degrees F for 10 more minutes. Cool in pan on wire rack. Cover and chill 8 hours.
Glaze: Stir together reserved 1/4 cup blueberry mixture, sugar and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in blueberries; cool. Spoon blueberry glaze over cheesecake brownies and serve.
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