Cherry Cheesecake Brownies
A delightful combination of fudgy brownies, creamy cheesecake, and a bright cherry topping, perfect for any occasion.
Ingredients
Brownie Base
- 1 cup unsalted butter, melted Can be substituted with neutral oil for a moister brownie.
- 2 cups granulated sugar
- 4 large eggs Room temperature helps bind batter.
- 1 teaspoon alcohol-free vanilla extract
- 1 cup all-purpose flour For gluten-free, use a 1-to-1 gluten-free flour blend.
- 1 cup unsweetened cocoa powder Use Dutch-process for deeper flavor.
- 1/2 teaspoon salt
Cheesecake Layer
- 8 oz cream cheese, softened Ensure fully softened to avoid lumps.
- 1/2 cup powdered sugar Sift if clumpy.
- 1 teaspoon alcohol-free vanilla extract For cheesecake layer.
Toppings
- 1 can cherry pie filling Can substitute with fresh cherries cooked with sugar and cornstarch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment.
- In a large heatproof bowl, melt the butter. Stir in the granulated sugar until combined and glossy.
- Add eggs one at a time, mixing well after each addition. Stir in 1 teaspoon alcohol-free vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, and salt. Gradually fold into the wet mixture until just combined.
- Pour half of the brownie batter into the prepared pan and spread it into an even layer.
- In a separate bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon vanilla until smooth.
- Spread the cheesecake mixture evenly over the brownie layer. Dollop remaining brownie batter over the cheesecake and swirl lightly.
Baking
- Bake for 30–35 minutes. A toothpick inserted should come out with a few moist crumbs.
- Cool completely on a wire rack. Spoon the cherry pie filling over the cooled brownies.
Notes
Best served warm with vanilla ice cream. Store in an airtight container in the fridge for up to 4 days or freeze individual squares for up to 2 months.