Black Forest Cheesecake Brownies
These Cherry Cheesecake Brownies have a soft and fudgy brownie base, and is topped with a sweet cheesecake and tangy cherry pie filling. A delicious three-in-one brownie!
Ingredients
Brownies
- 1/2 cup butter melted
- 3/4 cups white sugar
- 2 eggs
- 3/4 cups flour
- 1/4 tsp baking soda
- 1/2 cup unsweetened cocoa powder
- 1 tbsp vanilla
Cherry & Cheesecake Filling
- 4 oz cream cheese softened
- 2 tbsp eggs whisked
- 2 tsp vanilla
- 3 tbsp white sugar
- 1/4 cup cherry pie filling
Instructions
- Preheat the oven to 350°F and line and gently grease an 8x8 square pan.
- In a bowl, whisk together the melted butter and sugar until smooth.1/2 cup butter, 3/4 cups white sugar
- Add in the eggs and vanilla and continue whisking.2 eggs, 1 tbsp vanilla
- Toss in the baking soda, flour, cocoa and fold until it becomes a thick brownie batter. Do not overmix.3/4 cups flour, 1/4 tsp baking soda, 1/2 cup unsweetened cocoa powder
- Pour 2/3's of the mixture into the prepared pan and spread out evenly.
- In a bowl with an electric mixer (handheld or stand), mix together the cream cheese, eggs, vanilla, and white sugar until smooth.4 oz cream cheese, 2 tbsp eggs, 2 tsp vanilla, 3 tbsp white sugar
- Spread all of the cream cheese mixture on top of the brownie batter.
- Scoop the cherry pie filling on top and spread slightly.1/4 cup cherry pie filling
- Add the remaining 1/3 of the brownie batter on top, dropping it by the tablespoon. Make sure the top layer is even. Don't swirl it in, the brownies will come together as they are baked.
- Bake for 28-32 minutes. Insert a toothpick into the brownie section and you'll know it's ready when it comes out crumbly.
- Turn the oven off and slightly open the oven door and allow the hot air to escape. Then remove from the oven completely and allow it to cool before slicing.
- Store in an airtight container at room temperature for 3 days or in the fridge for a week. Enjoy!