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Cherry Cheesecake Swirl Brownies

Irresistibly Delicious Cherry Cheesecake Swirl Brownies

Delight in the rich flavors of Cherry Cheesecake Swirl Brownies that perfectly blend fudgy chocolate and creamy cheesecake swirls.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Provides fat for a rich, fudgy texture; substitute with coconut oil for a dairy-free version.
  • 1.5 cups Granulated Sugar Sweetens the brownies; can be replaced with brown sugar for a deeper flavor.
  • 1 cup Unsweetened Cocoa Powder Essential for a deep chocolate flavor; Dutch-processed cocoa can lend a smoother taste.
  • 1 teaspoon Salt Enhances overall flavor; leave out for a low-sodium version.
  • 1 teaspoon Baking Powder Adds lift and structure to the brownies; baking soda can work in a pinch.
  • 1 teaspoon Vanilla Extract Infuses flavor; vanilla is a great, all-purpose substitute.
  • 2 Large Eggs Binds ingredients and adds moisture; use flax eggs or gelled chia seeds for a vegan option.
  • 1 cup All-Purpose Flour Provides structure; for a gluten-free version, swap with almond flour or a gluten-free blend.
  • 1 cup Mini Chocolate Chips Adds extra chocolate flavor; utilize dark or white chocolate chips for variety.
For the Cheesecake Layer
  • 8 oz Cream Cheese Creates the cheesecake layer; use Neufchâtel cheese for a lighter option.
  • 0.5 cup Granulated Sugar (for cheesecake) Sweetens the cheesecake layer.
  • 2 tablespoons All-Purpose Flour (for cheesecake) Stabilizes the cheesecake layer, crucial for texture.
  • 0.25 cup Heavy Cream Adds richness to the cheesecake; full-fat sour cream can be a great swap.
  • 1 cup Cherry Pie Filling Provides tartness and sweetness; fresh or frozen cherries can make a delightful homemade filling.

Equipment

  • 9x13 inch baking pan
  • Medium saucepan
  • Large mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing or lining it with parchment paper.
  2. Melt 1 cup of unsalted butter in a medium saucepan over low heat. Stir in 1.5 cups of granulated sugar until smooth, then incorporate 1 cup of cocoa powder, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of vanilla extract. Whisk in the eggs one at a time and fold in 1 cup of flour and 1 cup of mini chocolate chips until just combined.
  3. In a large mixing bowl, beat 8 oz of cream cheese until smooth. Gradually add 1/2 cup of sugar, 2 tablespoons of flour, and 1/4 cup of heavy cream, blending well. Mix in 1 large egg until the mixture is smooth.
  4. Pour half of the brownie batter into the prepared baking pan. Spoon the cheesecake mixture on top and dollop cherry pie filling over it. Layer with the remaining brownie batter and swirl gently with a knife.
  5. Bake for 45-50 minutes, until the edges are set and a toothpick inserted comes out with some moist crumbs.
  6. Cool at room temperature for 30 minutes, then cover and refrigerate for at least 2 hours or overnight.
  7. Slice into squares for serving, and enjoy either chilled or warmed in the microwave.

Nutrition

Serving: 1squareCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Ensure cream cheese is softened for smooth mixing. Cool brownies completely before slicing for cleaner cuts. Store in the refrigerator and allow to return to room temperature before serving for best texture.

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