Description
Delight in these rich and indulgent Cherry Cheesecake Brownies, featuring a luscious cream cheese layer studded with sweet glacé cherries sandwiched between two layers of fudgy cocoa brownie. Perfectly balanced with a crackly top and moist, gooey center, these brownies are a crowd-pleasing dessert for any occasion.
Ingredients
Brownie Batter
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1 cup unsalted butter
- 4 large eggs
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 3/4 cup dark or semi-sweet chocolate chips
Cheesecake Layer
- 8 oz (250 g) cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 1/2 cups chopped glacé cherries
Instructions
- Prepare the cheesecake mixture: In a mixing bowl, cream together the sugar, vanilla extract, and softened cream cheese until smooth. Beat in the egg, then add the flour and mix until the mixture is smooth and evenly combined. Gently fold in the chopped glacé cherries. Set this mixture aside while you prepare the brownie batter.
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan and line it with parchment paper for easy removal.
- Combine the dry ingredients for the brownies: Sift together the flour, cocoa powder, and baking soda into a bowl. Set aside.
- Melt butter and mix sugars: Melt the butter and, using an electric mixer on low speed, combine it with both the brown sugar, white sugar, and vanilla extract until blended.
- Add eggs to the batter: Add all the eggs at once to the butter-sugar mixture. Continue mixing on the lowest speed for about 10 minutes or until the sugar crystals have dissolved completely, testing by rubbing a small amount of batter between your thumb and forefinger to ensure no graininess.
- Combine dry ingredients and chocolate chips: Fold the sifted dry ingredients into the wet mixture by hand until just combined. Then fold in the chocolate chips, being careful not to overmix the batter to maintain its fudgy texture.
- Assemble the layers: Pour about half or slightly more of the brownie batter into the prepared pan, spreading it evenly. Carefully spoon the prepared cheesecake mixture over the brownie layer in small spoonfuls, smoothing gently with an offset spatula if desired. Finally, spoon the remaining brownie batter over the cheesecake layer, gently smoothing the top.
- Bake the brownies: Bake in the preheated oven for 45-50 minutes until the top is crackled and dry-looking and the edges start to pull away from the pan. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter. Depending on your oven and pan type, the full 50 minutes may be necessary.
- Cool and store: Allow the brownies to cool completely in the pan before cutting into bars. Store in an airtight container to keep fresh. These brownies also freeze well for longer storage.
Notes
- Use softened cream cheese for easier mixing and a smoother cheesecake layer.
- Be patient when dissolving the sugar in the batter to ensure a smooth texture without grittiness.
- Using an offset spatula to smooth the cheesecake and brownie layers helps achieve an even top but is not mandatory.
- Allow brownies to cool fully before slicing to prevent crumbly edges.
- These brownies freeze well; wrap airtight and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
