Description
Decadent cherry cheesecake brownies featuring a rich, fudgy chocolate brownie base swirled with creamy cheesecake and topped with sweet cherry pie filling.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 oz (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1/2 teaspoon vanilla extract (for cheesecake layer)
- 1 cup (240g) cherry pie filling
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract and mix well.
- Stir in cocoa powder, flour, salt, and baking powder until just combined. Spread the brownie batter evenly into the prepared pan.
- In a separate bowl, beat softened cream cheese with sugar until smooth. Add egg and vanilla extract and mix until creamy.
- Spread the cheesecake mixture evenly over the brownie batter.
- Spoon cherry pie filling over the cheesecake layer and gently swirl with a knife to create a marbled effect.
- Bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Allow brownies to cool completely before slicing for clean layers.
Notes
- For best results, refrigerate for at least 1 hour before cutting.
- Use full-fat cream cheese for a richer texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These brownies can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American