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lemon blueberry cheesecake brownies

Lemon Blueberry Cheesecake Brownies

  • Author: David
  • Total Time: 55 minutes
  • Yield: 16 brownies 1x

Description

These easy fudgy dessert bars combine rich chocolate brownies with a tangy lemon cheesecake swirl and juicy blueberries. Perfect for potlucks, family gatherings, or a weeknight treat, they’re crowd-pleasing, beautiful, and bursting with flavor.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • Zest of 1 medium lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries (or frozen, no need to thaw)
  • Powdered sugar for dusting (optional)
  • Extra lemon zest for garnish (optional)
  • 1/3 cup white chocolate chips (optional, for brownie batter)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the sides.
  2. In a medium bowl, whisk together melted butter and granulated sugar until glossy. Add eggs and vanilla extract, whisking well.
  3. Stir in cocoa powder, flour, and salt until just combined. Do not overmix.
  4. Pour the brownie batter into the prepared pan and smooth out evenly.
  5. In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, vanilla extract, lemon zest, and lemon juice. Beat until creamy and no lumps remain.
  6. Dollop spoonfuls of cheesecake mixture over the brownie batter. Use a butter knife or skewer to gently swirl together.
  7. Scatter blueberries evenly over the top, pressing in gently so they’re partly submerged.
  8. Bake for 35-40 minutes, checking at 30 minutes. Edges should be set, center just slightly jiggly. A toothpick should come out with moist crumbs.
  9. Remove from oven and let brownies cool in the pan for at least 1 hour (or chill for 30 minutes in the fridge for neater slicing).
  10. Lift brownies out using the parchment overhang. Cut into 16 squares. Dust with powdered sugar and garnish with extra lemon zest if desired.

Notes

For gluten-free brownies, substitute all-purpose flour with a gluten-free blend. Dairy-free adaptations work with plant-based butter and vegan cream cheese. Brownies freeze well for up to 2 months. Let cool before slicing for neat squares. Add white chocolate chips for extra sweetness or swap berries for variety.

  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie square (1/16 of pan)
  • Calories: 160
  • Sugar: 13
  • Sodium: 90
  • Fat: 8
  • Saturated Fat: 5
  • Carbohydrates: 20
  • Fiber: 1
  • Protein: 2

Keywords: lemon blueberry cheesecake brownies, fudgy brownies, dessert bars, easy brownies, lemon dessert, blueberry dessert, cheesecake brownies, summer dessert, potluck dessert

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Find it online: https://gurusrecipes.com/lemon-blueberry-cheesecake-brownies-recipe-easy-fudgy-dessert-bars/