Description
Rich, fudgy chocolate brownie batter meets a tangy cream cheese swirl and tart cherry pie filling in this colorful dessert.
Ingredients
Scale
- 1/2 cup unsalted butter (melted and cooled slightly)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon fine salt
- 8 ounces full-fat brick cream cheese (softened to room temperature)
- 1/4 cup granulated sugar
- 1 large egg yolk (room temperature)
- 1/2 teaspoon pure vanilla extract (for cheesecake layer)
- 3/4 cup canned tart cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square metal baking pan with parchment paper, leaving an overhang on two sides, and grease lightly with cooking spray.
- Whisk melted butter and 1 cup sugar together in a medium bowl. Whisk in 2 eggs and 1 teaspoon vanilla until shiny. Fold in cocoa powder, flour, and salt with a spatula until just combined. Reserve 1/4 cup of the batter, then spread the remaining batter evenly into the lined pan.
- Beat softened cream cheese and 1/4 cup sugar in a separate bowl using a hand mixer on medium speed for 2 minutes until smooth. Add egg yolk and 1/2 teaspoon vanilla, beating until combined.
- Drop dollops of the cream cheese mixture and spoonfuls of cherry pie filling over the brownie base. Spoon the reserved 1/4 cup brownie batter into remaining gaps. Drag a butter knife through the surface in gentle figure-eights to swirl the layers.
- Bake for 32 to 36 minutes, until the cheesecake edges look set and the center retains a slight wobble. Cool completely in the pan on a wire rack for 2 hours before using parchment edges to lift and slice into 16 squares.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Ensure the cream cheese is fully softened at room temperature before beating to prevent lumps. For clean, bakery-style cuts, chill the cooled pan in the refrigerator for 1 hour before slicing, wiping the knife clean between each cut.