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Cherry Cheesecake Swirl Brownies

Cherry Cheesecake Swirl Brownies

Get ready to indulge in the ultimate sweet treat! These Cherry Cheesecake Swirl Brownies are a perfect fusion of fudgy brownie goodness and creamy, tangy cheesecake, creating a truly irresistible dessert that's surprisingly easy to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 1 hour 30 minutes
Servings: 16 brownies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (optional, for extra chocolatey goodness)
For the Cheesecake Swirl
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon lemon juice (optional, for a brighter tang)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cherry preserves or cherry pie filling (look for good quality with discernible fruit pieces)

Equipment

  • 9x13 inch baking pan
  • Large Bowl
  • Medium Bowl
  • Whisk
  • knife or skewer
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    1 cup unsalted butter, melted, 2 cups granulated sugar, 4 large eggs, at room temperature, 1 teaspoon vanilla extract
  3. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, gently fold in the chocolate chips.
    1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup semi-sweet chocolate chips
  4. In a medium bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Beat in the egg yolk, lemon juice (if using), and vanilla extract until just incorporated.
    8 ounces cream cheese, softened, 1/2 cup granulated sugar, 1 large egg yolk, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract
  5. Spoon about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly. Dollop spoonfuls of the cheesecake mixture over the brownie batter. Spoon the remaining brownie batter over the cheesecake dollops.
  6. Gently spoon the cherry preserves or cherry pie filling over the top layer of brownie batter. Using a knife or a skewer, carefully swirl the cherry and cheesecake mixtures into the brownie batter. Don't over-swirl; a few gentle passes will create beautiful marbled patterns.
    1/2 cup cherry preserves or cherry pie filling
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The cheesecake portion should be set.
  8. Let the brownies cool completely in the pan on a wire rack before cutting. For best results, refrigerate the brownies for at least 2 hours or overnight before slicing.

Notes

For best results, refrigerate the brownies for at least 2 hours or overnight before slicing.
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