Cherry Cheesecake Brownies
A delightful dessert combining rich brownies and creamy cheesecake topped with vibrant cherry filling, offering a perfect balance of sweet and tart flavors.
Ingrédients
Brownie Base
- 1 cup unsalted butter Melted
- 2 cups granulated sugar For the brownie mixture
- 4 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can substitute with gluten-free flour
- 1/2 cup unsweetened cocoa powder Quality cocoa recommended
- 1/2 teaspoon salt
Cheesecake Layer
- 8 oz cream cheese Room temperature, can use dairy-free
- 1/2 cup powdered sugar
Topping
- 1 cup cherry pie filling Can substitute with other fruit fillings
Instructions
Preparation
- Begin by gathering all your ingredients to ensure a smooth baking process.
Making the Brownie Base
- In a saucepan, melt the unsalted butter over low heat.
- Once melted, remove from heat and stir in the granulated sugar until combined.
- Add the eggs one at a time, whisking well after each addition, along with the vanilla extract.
- Mix in the flour, cocoa powder, and salt until just combined.
Layering and Baking
- Pour half of the brownie batter into a greased baking pan and spread it evenly.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Spread the cream cheese mixture evenly over the brownie base.
- Dollop the cherry pie filling over the cream cheese layer.
- Pour the remaining brownie batter over the cherry layer, spreading it evenly.
- Bake in a preheated oven for 30-35 minutes or until edges are firm and a toothpick comes out with a few crumbs.
- Let the brownies cool completely before slicing into squares.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for a week. Can freeze for up to three months.