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Cherry Cheesecake Brownies
Prep
15 mins
Cook
35 mins
Servings
18
Difficulty
Medium
My favorite way to satisfy chocolate cravings is with these Cherry Cheesecake Brownies. They're incredibly easy to make in just 50 minutes total, and they come together with simple ingredients you probably already have in your pantry. The cocoa powder in these brownies is packed with antioxidants that are great for your heart, making this indulgence a little bit better for you. What makes them special is that delicious cherry cheesecake layer swirled throughout, creating a bakery quality treat that tastes like you spent hours in the kitchen. Trust me, everyone will be asking for this recipe.
Ella x
Ingredients
- 11 cup butter
- 22 cups white sugar
- ⅔ cup cocoa powder⅔ cup cocoa powder
- 44 eggs
- 22 teaspoons vanilla extract
- 11 cup gluten-free all purpose baking flour
- ½ teaspoon gluten-free baking powder½ teaspoon gluten-free baking powder
- ¼ teaspoon salt¼ teaspoon salt
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
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