Introduction
The Chocolate Cherry Cheesecake Brownie is the ultimate dessert mashup, combining the rich density of a fudgy dark chocolate brownie, the creamy tang of classic baked cheesecake, and the bright, fruity burst of cherries. This recipe transforms three beloved desserts into one decadent, layered square. Perfect for holidays, potlucks, or simply satisfying a deep chocolate craving, these brownies are surprisingly simple to execute and guaranteed to impress. They offer a sophisticated twist on the standard brownie, ensuring every bite delivers a perfect balance of texture and flavor.
Ingredients
- For the Brownie Base:
- 115 g (1/2 cup) unsalted butter, melted
- 200 g (1 cup) granulated sugar
- 60 g (1/2 cup) unsweetened cocoa powder
- 2 large eggs
- 90 g (3/4 cup) all-purpose flour
- 1/2 teaspoon salt
- For the Cheesecake Layer:
- 225 g (8 oz) cream cheese, softened
- 50 g (1/4 cup) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the Cherry Swirl:
- 200 g (about 3/4 cup) cherry pie filling (or fresh pitted cherries simmered with sugar)
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 175°C (350°F). Line a 23 x 23 cm (9 x 9 inch) baking pan with parchment paper, allowing the edges to overhang for easy removal.
- Prepare the Brownie Batter: In a large bowl, whisk together the melted butter, sugar, and cocoa powder until smooth. Beat in the two eggs one at a time. Gently fold in the flour and salt until just combined. Do not overmix. Spread about two-thirds of the brownie batter evenly into the prepared pan. Reserve the remaining batter.
- Mix the Cheesecake Filling: In a separate medium bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until completely smooth and lump-free. *Tip: Ensure your cream cheese is truly room temperature for a smooth consistency.*
- Assemble the Layers: Pour the cheesecake mixture over the brownie base. Dollop the cherry pie filling randomly over the cheesecake layer. Take the remaining reserved brownie batter and drop small spoonfuls over the cherries and cheesecake. Use a butter knife or skewer to gently swirl the layers together, creating a marbled effect.
- Bake: Bake for 40 to 50 minutes. The edges should be set, and the center should only have a slight jiggle. *Tip: Overbaking will result in dry brownies. The center will firm up completely as it cools.*
- Cool and Serve: Let the brownies cool completely on a wire rack—this is crucial for the cheesecake to set (about 2 hours). Once cool, lift the brownies out using the parchment paper handles, slice, and serve.
Nutritional Information
Due to the complexity of the layers, these brownies are a rich indulgence. Based on 16 servings, the estimated calorie count is approximately 280–320 calories per serving. They are high in carbohydrates and fats from the butter and cream cheese, offering a dense source of energy. While they are a treat, the cream cheese provides a small amount of protein and calcium. Enjoy these in moderation as part of a balanced diet.
Storage
Because these brownies contain a dairy-based cheesecake layer, they must be stored in the refrigerator. Wrap leftover slices tightly in plastic wrap or place them in an airtight container. When refrigerated, they will maintain their freshness and texture for up to 4 to 5 days. These brownies also freeze well; wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
These Chocolate Cherry Cheesecake Brownies are a showstopper, offering a gourmet experience with minimal fuss. For an extra touch of elegance, dust the cooled brownies with powdered sugar or a light drizzle of melted dark chocolate before serving. If cherries aren’t your preference, feel free to substitute the cherry filling with raspberry jam, blueberry compote, or even caramel sauce for a delicious variation. Serve alongside a scoop of vanilla bean ice cream for the ultimate decadent dessert experience.