Description
The delicious combination of chocolate and cherry cheesecake swirled up into a brownie that your family and friends will love, and they can be made gluten-free to boot! Serve them warm or cold and store leftovers in the refrigerator.
Ingredients
- 1 cup butter
- 2 cups white sugar
- ⅔ cup cocoa powder
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup gluten-free all purpose baking flour
- ½ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- ⅓ cup white sugar
- 1 egg
- 1 (21 ounce) can cherry pie filling
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Melt butter in the microwave
- about 1 minute. Stir in sugar and cocoa powder. Blend in 4 eggs
- one at a time
- using an electric mixer; add vanilla extract. Combine flour (see Cook’s Note)
- baking powder
- and salt in a small bowl
- and add to the batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.
- Beat together cream cheese
- sugar
- and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.
- Separate cherries from the jelled filling and dollop them over the cream cheese mixture
- saving leftover jelly for another use if desired. Swirl together using a knife.
- Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan
- 35 to 45 minutes. Remove from the oven and cool thoroughly before cutting into bars.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 50 mins
Servings: 18