Rating: 4 stars
20 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

The delicious combination of chocolate and cherry cheesecake swirled up into a brownie that your family and friends will love, and they can be made gluten-free to boot! Serve them warm or cold and store leftovers in the refrigerator.

Recipe Summary

cook:
35 mins
additional:
1 hr
total:
1 hr 50 mins
prep:
15 mins
Servings:
18
Yield:
18 brownies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Brownies:
Cheesecake Mix:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in eggs one at a time using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl and add to batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.

  • Beat together cream cheese, sugar and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.

  • Separate cherries from the the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.

  • Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from oven and cool thoroughly before cutting into bars.

Cook's Note:

These can be made with regular all-purpose flour instead of gluten-free flour. The baking time may need to be adjusted slightly.

Editor's Note:

Nutrition data for this recipe includes the full amount of cherry pie filling. The actual amount of pie filling consumed will vary.

Nutrition Facts

326 calories; protein 4.2g; carbohydrates 43g; fat 16.6g; cholesterol 92.5mg; sodium 183.1mg. Full Nutrition
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