Description
Cherry Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, tangy cherry cheesecake layer and luscious cherry pie filling for a decadent dessert that’s perfect for any occasion.
Ingredients
Scale
Brownie Batter
- 1 cup butter (melted, cooled slightly)
- 2 1/2 cups granulated sugar (500g)
- 1 tbsp vanilla extract
- 4 eggs
- 1 1/2 cups whole wheat flour (or all-purpose) (190g)
- 1 cup cocoa powder (95g)
- 1/2 tsp salt
Cherry Cheesecake Filling
- 1 8 oz package cream cheese, softened
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
- 1/2 can cherry pie filling
Instructions
- Prepare Pan and Oven: Line a 9×13″ baking pan with tin foil and spray with cooking spray to ensure easy cleanup. Preheat the oven to 350°F (175°C).
- Make Brownie Batter: In a large bowl, whisk together the melted butter and sugar until smooth. Add the vanilla extract and eggs, whisking until fully combined.
- Add Dry Ingredients: Stir in the flour, cocoa powder, and salt until the batter is thick and well combined.
- Layer Brownie Batter: Spread just over half of the brownie batter evenly into the bottom of the prepared pan.
- Make Cheesecake Filling: Using an electric mixer, beat the softened cream cheese, egg, vanilla extract, and sugar until smooth and creamy.
- Assemble Cheesecake Layer: Spread the cream cheese mixture evenly over the brownie batter layer in the pan. Spoon the cherry pie filling over the cheesecake layer and gently spread slightly.
- Top with Remaining Brownie Batter: Drop spoonfuls of the remaining brownie batter over the cherry pie filling. Although you cannot fully spread this layer, try to cover a good amount of the filling and smooth out the batter as much as possible.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the center is set but may still have a slight jiggle due to the moist cheesecake layer. Baking in a dark non-stick pan typically takes 35 minutes.
- Cool and Serve: Allow the brownies to cool to room temperature before cutting. For easier slicing, refrigerate for a few hours if desired, though they can be served immediately.
Notes
- Using tin foil and cooking spray makes cleanup much easier.
- The center may have a slight jiggle after baking; this is normal and results in a gooey texture.
- Refrigerate brownies before cutting to achieve cleaner slices.
- Substitute all-purpose flour if whole wheat flour is not available.
- Ensure cream cheese is softened for a smooth cheesecake layer.
