Cheesecake Cherry Brownies (Printable Version)

Thick brownies with swirled cheesecake and juicy cherry, easy to bake whenever you want something sweet.

# What You'll Need:

→ Brownie Base

01 - 1/4 teaspoon baking powder
02 - 1/4 teaspoon salt
03 - 1/2 cup (65 g) all-purpose flour
04 - 1/3 cup (35 g) cocoa powder, unsweetened
05 - 2 teaspoons vanilla extract
06 - 2 large eggs
07 - 1 cup (200 g) white sugar
08 - 1/2 cup (115 g) unsalted butter, melted

→ Cheesecake Layer

09 - 1 teaspoon vanilla extract
10 - 1 large egg
11 - 1/3 cup (65 g) white sugar
12 - 8 ounces (225 g) cream cheese, soft and spreadable

→ Topping

13 - 1 can (21 oz) cherry pie filling, strained to get rid of extra liquid

# Step-by-Step Guide:

01 - Pop any extra bars in the fridge and they'll keep for about 5 days.
02 - Once they're completely cooled off on a rack, stick the whole pan in the fridge for two hours before slicing.
03 - Slide the pan into your hot oven. Let it bake for 35 to 40 minutes until the middle doesn't jiggle and a toothpick poked in comes out with a couple sticky crumbs.
04 - Spoon cherry pie filling all over the cheesecake layer. Take a knife or even a toothpick and swirl it so you get a pretty marbled look.
05 - Pour the cheesecake mix right on top of the brownie base. Gently smooth it out so the whole top is covered.
06 - Grab another bowl, beat cream cheese until it's totally smooth. Toss in sugar, the egg, and vanilla, then mix until everything looks silky.
07 - Pour your brownie batter into the pan, spreading it flat so it reaches all the corners.
08 - Dump in your cocoa, flour, salt, and baking powder. Stir together but don't fuss over it—stop as soon as the powder disappears.
09 - Whisk melted butter with sugar in a big bowl. Add your eggs and vanilla. Keep mixing until it looks thick and blended.
10 - Set your oven to 350°F (175°C). Line a 9x13 pan with parchment or just grease it up.

# Additional Notes:

01 - Make sure the cream cheese isn't cold from the fridge, and let any extra liquid drain out of the pie filling to keep the bars from getting soggy.

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