Cherry Cheesecake Brownies

Recipe View Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan. (5 minutes)

Recipe View Melt the butter in a microwave-safe bowl in 30-second intervals, until fully melted. (1-2 minutes)

Recipe View Stir in the 2 cups of sugar and cocoa powder until well combined. (2 minutes)

Recipe View Using an electric mixer, blend in the 4 eggs, one at a time, then stir in the vanilla extract. (3 minutes)

Recipe View In a separate small bowl, whisk together the flour, baking powder, and salt. Add to the wet ingredients and mix until just combined. Be careful not to overmix. (3 minutes)

Recipe View Pour the brownie batter into the prepared baking pan and spread evenly with a spatula. (2 minutes)

Recipe View In a separate bowl, beat together the softened cream cheese, ⅓ cup sugar, and 1 egg until smooth and creamy. (3 minutes)

Recipe View Dollop the cream cheese mixture evenly over the brownie batter. (2 minutes)

Recipe View Drain the cherry pie filling, reserving the syrup for another use (such as cocktails or drizzling over pancakes). Arrange the cherries evenly over the cream cheese layer. (5 minutes)

Recipe View Use a knife or skewer to swirl the cream cheese and cherry mixture into the brownie batter, creating a marbled effect. (2 minutes)

Recipe View Bake in the preheated oven for 35-45 minutes, or until the brownies are set and the edges pull slightly away from the sides of the pan. A toothpick inserted into the center should come out with moist crumbs. (35-45 minutes)

Recipe View Remove from the oven and let cool completely in the pan before cutting into squares. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before slicing. (30+ minutes)