Description
Delight in rich cherry cheesecake brownies featuring a fudgy cocoa brownie base, a creamy cheesecake layer swirled on top, and a vibrant cherry topping. Perfectly baked to create a marbled dessert that’s both decadent and refreshing.
Ingredients
Scale
Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Cherry Topping:
- 1 cup cherry pie filling (or fresh cherries, pitted and chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Mix Brownie Wet Ingredients: In a medium bowl, whisk together the melted butter and sugar. Add the eggs one at a time, whisking well after each addition, then add the vanilla extract and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, unsweetened cocoa powder, salt, and baking powder. Gradually fold these dry ingredients into the wet ingredients until just combined, taking care not to overmix.
- Prepare Brownie Base: Pour the brownie batter into the prepared pan and spread it evenly with a spatula to form the base layer.
- Make Cheesecake Mixture: In another bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, beating until fully incorporated and smooth.
- Add Cheesecake Layer: Pour the cheesecake mixture over the brownie batter in the pan, spreading it evenly. Use a knife to gently swirl the cheesecake layer into the brownie batter, creating a marbled pattern.
- Top with Cherries: Spoon the cherry pie filling or fresh cherries evenly over the cheesecake layer, distributing them across the surface.
- Bake: Bake the brownies in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into 9-9 squares. Serve and enjoy the rich combination of chocolate, cream cheese, and cherry flavors.
Notes
- For a more intense cherry flavor, use fresh pitted cherries instead of canned pie filling.
- Do not overmix the brownie batter to keep the texture fudgy and tender.
- Allow the brownies to cool fully to set the cheesecake layer and make cutting easier.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For best results, use full-fat cream cheese for a rich and creamy texture.
