Layered Cherry Cheesecake Brownies (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1/2 cup (115g) unsalted butter, melted
02 -
1 cup (200g) granulated sugar
03 -
2 large eggs
04 -
2 teaspoons vanilla extract
05 -
1/3 cup (35g) unsweetened cocoa powder
06 -
1/2 cup (65g) all-purpose flour
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Cheesecake Layer
09 -
8 ounces (225g) cream cheese, softened
10 -
1/3 cup (65g) granulated sugar
11 -
1 large egg
12 -
1 teaspoon vanilla extract
→ Cherry Topping
13 -
1 can (21 ounces) cherry pie filling, strained
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease or line 9x13-inch baking pan with parchment paper.
02 -
Whisk melted butter and sugar. Add eggs and vanilla. Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined. Spread in pan.
03 -
Beat cream cheese until creamy. Add sugar, egg, and vanilla, beating until smooth. Spread over brownie layer.
04 -
Distribute strained cherry pie filling over cheesecake layer. Swirl with knife for marbled effect.
05 -
Bake 35-40 minutes until center is set. Cool completely, then refrigerate at least 2 hours before cutting.
# Notes:
01 -
Keeps in fridge up to 5 days
02 -
Can be frozen up to 3 months
03 -
Other pie fillings can be substituted