Cherry Cheesecake Brownies

[bloodbought]

Cherry Cheesecake Brownies

Serves 12

15m prep time

50m cook time






CHEESECAKE BATTER

2 8oz packages cream cheese

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

BROWNIE BATTER

1 cup butter, 2 sticks

6 oz unsweetened chocolate

1 3/4 cup white sugar

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking powder

4 eggs

1 1/3 cup flour

1 21oz can cherry pie filling


PREPARATION

For the cheesecake batter: In a medium bowl, mix together the cream cheese and sugar until combined. Add the egg and vanilla extract and beat until light and smooth.


For the brownie batter: Place butter and chocolate in a large microwave-safe bowl and heat in 30 second increments until fully melted, stirring between increments.


Mix in the sugar, eggs, and vanilla until combined, then add the flour, baking soda, and salt. Stir just until smooth.


Transfer the brownie batter into your prepared 9x13 dish and spread into an even layer. Scoop the cheesecake batter and pie filling onto the brownie batter and run a knife through the batters to create a marbled look.


Bake for 50-55 minutes or until the edges begin to brown and the cheesecake only has a slight jiggle. Cool for 4 hours or overnight. Serve room temperature or chilled.

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