Cherry Cheesecake Brownies Fudge (Print Version)
# Ingredients:
→ Brownie Base
01 -
1/2 cup (115 g) unsalted butter, melted
02 -
1 cup (200 g) granulated sugar
03 -
2 large eggs
04 -
2 teaspoons vanilla extract
05 -
1/3 cup (35 g) unsweetened cocoa powder
06 -
1/2 cup (65 g) all-purpose flour
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Cheesecake Layer
09 -
8 ounces (225 g) cream cheese, softened
10 -
1/3 cup (65 g) granulated sugar
11 -
1 large egg
12 -
1 teaspoon vanilla extract
→ Topping
13 -
1 can (21 ounces) cherry pie filling, strained to remove excess liquid
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan or line with parchment paper.
02 -
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add eggs and vanilla extract, mixing until smooth.
03 -
Sift in cocoa powder, all-purpose flour, salt, and baking powder. Stir until just combined, avoiding over-mixing.
04 -
Spread brownie batter evenly into the prepared baking pan.
05 -
In a separate bowl, beat softened cream cheese until creamy. Add granulated sugar, egg, and vanilla extract, beating until smooth.
06 -
Carefully spread the cheesecake mixture over the brownie layer in the pan.
07 -
Distribute strained cherry pie filling evenly over the cheesecake layer. Using a knife or toothpick, gently swirl the cherry filling into the cheesecake for a marbled effect.
08 -
Bake in the preheated oven for 35–40 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
09 -
Allow brownies to cool completely in the pan on a wire rack. When fully cooled, refrigerate for at least 2 hours before cutting into squares.
10 -
Store leftovers in the refrigerator for up to 5 days.
# Notes:
01 -
For best texture, use room temperature cream cheese and thoroughly strain cherry pie filling before layering.