Prep: 15 mins | Cook: 35 mins | Additional: 1 hr | Total: 1 hr 50 mins | Servings: 18 | Yield: 18 brownies
Indulgent, inviting, and the perfect dessert for date nights. Heavenly yet sinful at the same time, cheery cheesecake brownies are a crossover of both worlds. Deep, rich, and thick chocolatey fudge brownies with lush cherries and creamy cheesecake will always be my permanent addiction.
Ingredients
Brownies:
1 cup butter
2 cups white sugar
⅔ cup of cocoa powder
4 large eggs
2 teaspoons vanilla extract
1 cup gluten-free all-purpose baking flour
½ teaspoon gluten-free baking powder
¼ teaspoon salt
Cheesecake Mix:
1 (8 ounces) package cream cheese, softened
⅓ cup white sugar
1 egg
1 (21 ounces) can cherry pie filling
HOW TO MAKE CHERRY CHEESECAKE BROWNIES
Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 2: Use cooking oil to grease a 9×13-inch baking pan.
Step 3: Microwave the butter for a minute or until fully melted.
Step 4: Take the melted butter out of the microwave and stir in the cocoa powder and sugar until incorporated. Slowly add in the eggs, a piece at a time, beating with an electric mixer every after each addition. Stir in vanilla extract and beat until completely mixed.
Step 5: Add the baking powder, flour, and salt in a small mixing bowl. Whisk until incorporated before adding it into the batter.
Step 6: Pour the batter into the prepared pan and use a spatula to evenly spread.
Step 7: Combine the egg, sugar, and cream cheese in a mixing bowl until creamy. Over the batter, drop dollops of the cream cheese mixture and cherries.
Step 8: Bake in the preheated oven for about 35 to 45 minutes or until the edges detached from the sides of the pan.
Step 9: Allow the brownie to cool on a wire rack at room temperature before slicing into little bars.
Note:
Use regular flour in place of gluten-free flour, if not available. And adjust the baking time if necessary.
Nutrition Facts:
Per Serving: 326 calories; protein 4.2g 9% DV; carbohydrates 43g 14% DV; fat 16.6g 26% DV; cholesterol 92.5mg 31% DV; sodium 183.1mg 7% DV.
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