Description
These brownies feature a luscious layer of cheesecake swirled with cherry pie filling atop a rich chocolate base, creating a harmonious blend of flavors and textures
Ingredients
Units
Scale
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 ounces (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cherry Topping:
- 1 can (21 ounces) cherry pie filling, strained to remove excess liquid
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.
- Prepare the Brownie Layer:
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined; avoid over-mixing.
- Spread the brownie batter evenly into the prepared baking pan.
- Prepare the Cheesecake Layer:
- In a separate bowl, beat the softened cream cheese until creamy.
- Add the granulated sugar, egg, and vanilla extract, beating until smooth and well combined.
- Carefully spread the cheesecake mixture over the brownie layer in the pan.
- Add the Cherry Topping:
- Evenly distribute the strained cherry pie filling over the cheesecake layer.
- Use a knife or toothpick to gently swirl the cherry filling into the cheesecake layer for a marbled effect.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares. Store leftovers in the refrigerator.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: These brownies can be frozen for up to 3 months. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
- Variations: Feel free to experiment with different pie fillings, such as blueberry or strawberry, for a unique twist on this classic dessert.