Ingredients
Equipment
Method
- 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 to easily lift out the brownies later. This step ensures your delicious Cherry Cheesecake Swirl Brownies won't stick.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the four large eggs one at a time, beating well after each addition. Stir in the vanilla extract.1 cup unsalted butter, melted, 2 cups granulated sugar, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures the leavening agents and cocoa are evenly distributed throughout the brownie base.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few streaks of flour are okay. If using, fold in the chocolate chips at this stage for an extra chocolatey punch in your Cherry Cheesecake Swirl Brownies.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup semi-sweet chocolate chips
- In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Beat in the egg and vanilla extract until thoroughly combined. This forms the luscious cheesecake layer for your Cherry Cheesecake Swirl Brownies.8 ounces cream cheese, 1/2 cup granulated sugar, 1 teaspoon vanilla extract
- Stir in the drained cherry pie filling and the tablespoon of flour into the cream cheese mixture. The flour helps to prevent the cheesecake layer from becoming too runny. This adds a delightful fruity tang to the cheesecake swirl.1/2 cup cherry pie filling, 1 tablespoon all-purpose flour
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly. Dollop spoonfuls of the cherry cheesecake mixture over the brownie batter.
- Spoon the remaining brownie batter over the dollops of cheesecake mixture. Use a knife or a toothpick to gently swirl the brownie batter and cheesecake mixture together, creating beautiful marbled patterns. Be careful not to over-swirl, as you want distinct layers of both.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The cheesecake layer should be mostly set. Overbaking will result in dry brownies.
- Let the Cherry Cheesecake Swirl Brownies cool completely in the pan on a wire rack before cutting and serving. This is crucial for the cheesecake to set properly and for clean cuts. Patience will be rewarded with perfectly formed brownies!
Notes
Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze for up to 2-3 months.
