Description
Delight in the rich layers of Cherry Cheesecake Brownies, combining fudgy whole wheat cocoa brownies with a creamy cherry cheesecake filling. These bars offer the perfect balance of chocolate and tart cherry flavors, baked to gooey perfection and ideal for any dessert lover seeking a luscious treat.
Ingredients
Scale
Brownies:
- 1 cup butter, melted and cooled slightly
- 2 1/2 cups granulated sugar (500g)
- 1 tbsp vanilla extract
- 4 eggs
- 1 1/2 cups whole wheat flour (or substitute all-purpose flour) (190g)
- 1 cup cocoa powder (95g)
- 1/2 tsp salt
Cherry Cheesecake Filling:
- 1 8 oz package cream cheese, softened
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
- 1/2 can cherry pie filling
Instructions
- Prepare the Pan and Oven: Line a 9×13-inch baking pan with tin foil and spray it with cooking spray for easy cleanup. Preheat your oven to 350 degrees F (175 degrees C).
- Make Brownie Batter: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add vanilla extract and eggs, then whisk again until fully combined. Stir in the whole wheat flour, cocoa powder, and salt until the batter is thick but well mixed.
- Layer Brownie Batter: Spread just over half of the brownie batter evenly into the bottom of the prepared pan.
- Prepare Cheesecake Filling: Using an electric mixer, beat the softened cream cheese, egg, vanilla extract, and sugar until smooth and creamy. This creates the luscious cheesecake layer.
- Assemble the Layers: Spread the cream cheese mixture evenly over the brownie batter layer. Spoon dollops of cherry pie filling over the cheesecake mixture and gently spread to cover slightly.
- Add Remaining Brownie Batter: Drop spoonfuls of the remaining brownie batter over the cherry filling. Since the batter is thick, it won’t spread easily—try to cover as much of the cherry filling as possible by smoothing the batter gently.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The center may still have a slight jiggle due to the gooey layers but should be set around the edges. Baking for 35 minutes in a dark, non-stick pan is ideal.
- Cool and Serve: Allow the brownies to cool to room temperature before cutting into bars. For cleaner slices, refrigerate for a few hours, although they’re delicious even if enjoyed warm.
Notes
- Using whole wheat flour adds extra fiber and nutrients, but all-purpose flour can be substituted for a lighter texture.
- Cooling the brownies completely or refrigerating them helps to set the cheesecake layer for easier slicing.
- If you prefer a more intense cherry flavor, use more cherry pie filling or substitute with fresh cherries.
- Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
- Dark non-stick pans can reduce baking time slightly, so watch the brownies closely near the end of baking.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 360 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
