A delightful treat that combines the rich decadence of chocolate brownies with creamy cheesecake and tangy cherry topping, resulting in a dessert that's both indulgent and family-friendly.
Ingredients
Scale:
1 cup (125g) all-purpose flour
3/4 cup (90g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (150g) fresh or frozen cherries, pitted
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup (60ml) water
Instructions
Preheat the Oven: Set your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, allowing some paper to hang over the sides for easy removal.
Prepare the Brownie Layer: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, combine the melted butter and sugar, whisking until smooth. Beat in the eggs one at a time, followed by the vanilla extract. Gradually incorporate the dry ingredients into the wet mixture until well combined. Spread the brownie batter evenly in the prepared dish.
Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in the egg and vanilla extract until fully incorporated. Pour the cheesecake mixture over the brownie layer, smoothing it out with a spatula.
Prepare the Cherry Topping: In a small saucepan, combine cherries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy. Allow it to cool slightly, then spoon it over the cheesecake layer.
Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the edges are set and the center slightly jiggles. Let the brownies cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.
