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Cherry Cheesecake Swirl Brownies

Cherry Cheesecake Swirl Brownies for Irresistible Indulgence

Delight in Cherry Cheesecake Swirl Brownies, a rich fusion of fudgy chocolate and creamy cherry cheesecake that is an irresistible dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Unsalted Butter Provides richness and moisture; substitute with margarine if needed.
  • 1 cup Granulated Sugar Sweetens the brownies and cheesecake; feel free to reduce for a less sweet treat.
  • 1/3 cup Unsweetened Cocoa Powder Imparts a deep chocolate flavor; Dutch-process cocoa can be used for a richer taste.
  • 1/4 teaspoon Salt Enhances overall flavor; it's essential for balance.
  • 1/2 teaspoon Baking Powder This leavening agent helps the brownies rise; do not substitute with baking soda.
  • 1 teaspoon Extract (Chocolate/Coffee/Vanilla) Adds depth of flavor; choose based on your preference.
  • 2 large Eggs Binds the batter and adds moisture; room temperature eggs yield better results.
  • 1 cup All-Purpose Flour Gives structure to the brownies; can be substituted with gluten-free flour if needed.
  • 1/2 cup Mini Chocolate Chips Offers pockets of melted chocolate throughout the brownie; substitute with chopped chocolate if desired.
For the Cheesecake Swirl
  • 8 ounces Cream Cheese Provides creaminess to the cheesecake mix; Neufchâtel cheese is a lower-fat alternative.
  • 1/3 cup Heavy Cream Adds richness and smoothness; can use half-and-half for a lighter version.
  • 1 cup Cherry Pie Filling Adds flavorful bursts of sweet cherries in the brownies; fresh cherries can be used as an alternative for a homemade filling.

Equipment

  • 9x13-inch baking pan
  • microwave-safe bowl
  • mixing bowl
  • knife or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan with non-stick spray or parchment paper.
  2. Melt 1/2 cup of unsalted butter in a microwave-safe bowl for 30 to 60 seconds until liquefied, then stir in 1 cup of granulated sugar until smooth.
  3. Mix in 1/3 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, 1/2 teaspoon of baking powder, and 1 teaspoon of extract until well combined.
  4. Beat in 2 large eggs one at a time, then gently fold in 1 cup of all-purpose flour and 1/2 cup of mini chocolate chips.
  5. In another bowl, beat 8 ounces of cream cheese until smooth, then mix in 1/3 cup of sugar, 1 tablespoon of flour, and 1/3 cup of heavy cream.
  6. Spread half of the brownie batter in the prepared pan, pour the cheesecake filling over it, then dollop with the remaining brownie batter and 1 cup of cherry pie filling.
  7. Gently swirl the brownie and cheesecake layers to create marbled patterns without overmixing.
  8. Bake for 45-50 minutes until the edges are set and the center slightly wobbles; check doneness with a toothpick.
  9. Cool completely at room temperature and refrigerate ideally overnight before slicing into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For best flavor, refrigerate brownies overnight. Allow to sit at room temperature for 20 minutes before serving.

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