Description
These Cherry Cheesecake Brownies combine rich, fudgy whole wheat brownies with a creamy cherry cheesecake topping and luscious cherry pie filling. Perfectly balanced between chocolate and tart cherries, they offer a deliciously gooey treat with a hint of tang from the cheesecake layer.
Ingredients
Scale
Brownies:
- 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 (or substitute all-purpose) (190g)
- 1 cup cocoa powder (95g)
- 1/2 tsp salt
Cherry Cheesecake Filling:
- 1 (8 oz) package cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
- 1/2 can cherry pie filling
Instructions
- Prepare the pan: 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).
- Make brownie batter: In a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs, whisking until combined.
- Add dry ingredients: Stir in the flour, cocoa powder, and salt until fully incorporated. Note that the batter will be thick.
- Layer brownie batter: Spread just over half of the brownie batter evenly into the bottom of the prepared pan.
- Prepare cheesecake filling: Using an electric mixer, beat cream cheese, egg, vanilla, and sugar together until smooth and creamy.
- Add cheesecake layer: Spread the cheesecake mixture evenly over the brownie batter layer in the pan.
- Add cherry topping: Spoon dollops of cherry pie filling over the cheesecake layer and gently spread slightly to cover.
- Top with remaining brownie batter: Drop spoonfuls of the remaining brownie batter over the cherry layer. While you won’t be able to spread it easily, cover as much of the filling as possible, smoothing out the batter to the best of your ability.
- Bake: Place the pan in the oven and bake at 350°F for 30-35 minutes. The center should appear set but may still have a slight jiggle due to the creamy filling. Baking time may be closer to 35 minutes with a dark non-stick pan.
- Cool and serve: Allow the brownies to cool completely to room temperature before cutting. For cleaner slices, refrigerate for a few hours, though they are delicious even when cut immediately after cooling.
Notes
- Line the pan with foil and spray to make removal and cleanup easier.
- The batter is thick, so spreading in layers may require some patience.
- Brownies may have a slight jiggle in the center when done, which is normal due to the cheesecake layer.
- Refrigerating after baking helps in cutting neat bars.
- Use whole wheat flour for added nutrition or all-purpose flour for a more classic texture.
- Allow the cream cheese to soften before mixing for a smoother filling.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
