Total time:
50 mins
Makes:
16 servings.
INGREDIENTS
Brownies:
- Brownies:
- 1 cup butter melted, cooled slightly
- 2 1/2 cups granulated sugar 500g
- 1 tbsp vanilla
- 4 eggs
- 1 1/2 cups whole wheat flour (or sub all-purpose) 190g
- 1 cup cocoa 95g
- 1/2 tsp salt
Cherry Cheesecake filling
- 18 oz package cream cheese
- 1 egg
- 1 tsp vanilla
- 1/3 cup sugar
- 1/2 can cherry pie filling
INSTRUCTIONS
Step 1
Line a 9×13″ pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350 degrees F.
Step 2
Brownies in a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
Step 3
Add flour, cocoa and salt and stir until combined. Batter will be thick.
Step 4
Spread half (or just over half) of the batter into the bottom of the pan.
Step 5
Cherry Cheesecake filling:With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
Step 6
Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.
Step 7
Drop spoonfuls of remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.
Step 8
Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them — this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.
Step 9
Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn’t wait, so I didn’t!
