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 for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth.1 cup unsalted butter, melted, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon baking powder
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips.1 cup semi-sweet chocolate chips
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly to cover the bottom.
- In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.16 ounces cream cheese, softened, 1/2 cup granulated sugar
- Beat in the egg and vanilla extract until just combined. Again, avoid overmixing.1 large egg, at room temperature, 1 teaspoon pure vanilla extract
- Gently fold in the cherry preserves or drained pie filling into the cream cheese mixture. If using preserves, a small splash of the reserved liquid can add extra moisture and flavor.1/2 cup cherry preserves or cherry pie filling, drained
- Dollop spoonfuls of the cherry cheesecake mixture over the brownie batter in the pan.
- Gently dollop the remaining brownie batter over the cheesecake mixture.
- Using a knife or a toothpick, carefully swirl the cheesecake and brownie batters together. Be creative with your swirls, but remember not to over-swirl, or the distinct layers may blend too much.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached (not wet batter). The cheesecake portion should appear mostly set.
- Let the brownies cool completely in the pan on a wire rack. For the cleanest cuts, chilling them in the refrigerator for at least an hour after they’ve cooled to room temperature is highly recommended.
- Once completely cooled and chilled, lift the brownies out of the pan using the parchment paper overhang. Slice into squares and serve.
Notes
Store in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze for up to 2-3 months.
