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Cherry Cheesecake Brownies Recipe

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★★★★★

4.4 from 84 reviews

Delight in these rich Cherry Cheesecake Brownies, combining the fudgy texture of whole wheat cocoa brownies with a smooth cream cheese layer swirled with sweet cherry pie filling. Perfect for a dessert that satisfies your chocolate and fruit cravings in every bite.

Ingredients

Scale

Brownie Batter

  • 1 cup butter, melted and cooled slightly
  • 2 1/2 cups granulated sugar (500g)
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 1 1/2 cups whole wheat flour (190g) (or substitute all-purpose flour)
  • 1 cup cocoa powder (95g)
  • 1/2 tsp salt

Cream Cheese Layer

  • 1 8-oz package cream cheese, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup granulated sugar

Cherry Topping

  • 1/2 can cherry pie filling (about 7–8 oz)

Instructions

  1. Prepare Pan and Oven: Line a 9×13-inch baking pan with tin foil and spray with cooking spray for easy cleanup. Preheat the oven to 350°F (175°C).
  2. Mix Brownie Batter: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth. Add the vanilla extract and eggs, whisking until fully combined.
  3. Add Dry Ingredients: Stir in the whole wheat flour, cocoa powder, and salt until everything is just incorporated; the batter will be thick.
  4. Layer Brownie Batter: Spread just over half of the brownie batter evenly into the bottom of the prepared pan.
  5. Prepare Cheesecake Mixture: Using an electric mixer, beat the softened cream cheese, egg, vanilla extract, and sugar together until smooth and creamy.
  6. Add Cheesecake and Cherry Layers: Spread the cream cheese mixture over the brownie batter layer. Top this with spoonfuls of cherry pie filling, gently spreading it slightly to distribute evenly.
  7. Top with Remaining Brownie Batter: Drop spoonfuls of the remaining brownie batter over the cherry pie filling layer. It will be difficult to spread evenly; aim to cover much of the filling, smoothing out the batter as best as possible.
  8. Bake: Bake in the preheated oven for 30 to 35 minutes, until the center is set but may still have a slight jiggle due to the gooey layers beneath. Baking time may vary slightly based on pan type; a dark non-stick pan was used here for 35 minutes.
  9. Cool and Serve: Let the brownies cool to room temperature before cutting. For cleaner slices, refrigerate for a few hours, though they can be enjoyed warm if you prefer.

Notes

  • Using whole wheat flour adds a nutty flavor and increases fiber content, but all-purpose flour can be used as a substitute.
  • Line the pan with foil and use cooking spray to ensure easy cleanup and effortless removal of brownies.
  • The slight jiggle in the center after baking is normal due to the cheesecake and cherry layers; the brownies firm up more as they cool.
  • For best results, allow brownies to chill in the refrigerator before slicing.
  • Adjust cherry pie filling quantity to taste or substitute with fresh cherries for a less sweet topping.

Keywords: cherry cheesecake brownies, chocolate cherry dessert, fudgy brownies with cheesecake, holiday brownies, layered brownies

Find it online: https://thedishspot.com/cherry-cheesecake-brownies-recipe/