Blackberry & Lemon Curd Swirl Cheesecake Brownies
Rich chocolate base, tangy cheesecake ripple, and a bright hit of jam and curd swirled through — a showstopper with pantry ingredients.
Prep time: 15 mins
Cooking time: 25-30 mins
Serves: 16
Ingredients
- For the brownie base:
- 100g butter
- 100g dark chocolate
- 100g caster sugar
- 2 eggs
- 60g plain flour
- Pinch of salt
- For the cheesecake topping:
- 150g cream cheese
- 1 egg yolk
- 25g sugar
- 2 tbsp Folláin Lemon Curd
- 2 tbsp Folláin Blackberry Jam
Method
- Preheat oven to 160°C (fan). Line a square 20x20cm tin with parchment.
- Melt butter and chocolate together, then whisk in sugar and eggs until glossy. Fold in flour and salt.
- Spread into tin evenly.
- Beat the cream cheese, egg yolk, sugar, and lemon curd until smooth.
- Spoon dollops of the cheesecake mix and blackberry jam over the brownie base.
- Use a skewer or knife to swirl the toppings through the batter.
- Bake for 25–30 minutes until set but slightly wobbly in the centre. Cool fully before slicing.
Ingredients
- For the brownie base:
- 100g butter
- 100g dark chocolate
- 100g caster sugar
- 2 eggs
- 60g plain flour
- Pinch of salt
- For the cheesecake topping:
- 150g cream cheese
- 1 egg yolk
- 25g sugar
- 2 tbsp Folláin Lemon Curd
- 2 tbsp Folláin Blackberry Jam
Method
- Preheat oven to 160°C (fan). Line a square 20x20cm tin with parchment.
- Melt butter and chocolate together, then whisk in sugar and eggs until glossy. Fold in flour and salt.
- Spread into tin evenly.
- Beat the cream cheese, egg yolk, sugar, and lemon curd until smooth.
- Spoon dollops of the cheesecake mix and blackberry jam over the brownie base.
- Use a skewer or knife to swirl the toppings through the batter.
- Bake for 25–30 minutes until set but slightly wobbly in the centre. Cool fully before slicing.
