CHERRY CHEESECAKE BROWNIES
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.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h50m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- 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.
Nutrition Facts : Calories 326 calories, Carbohydrate 43 g, Cholesterol 92.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 9.9 g, Sodium 183.1 mg, Sugar 26.4 g
MARASCHINO CHERRY CREAM CHEESE BROWNIES
Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
- Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
- Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 20 g, TransFat 0 g
MARBLED CHERRY BROWNIES
Moist and delicious!! Everyone raves about them. You probably should make a double batch because they disappear QUICKLY!
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Cherry Cream Filling; set aside.
- Cherry Cream Filling: Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended.
- Add egg, vanilla and almond extract; beat well. (Mixture will be thin.)
- Stir in cherries.
- Heat oven to 350°F Grease 9-inch square baking pan.
- For Brownies: Stir butter and cocoa in small bowl until well blended; cool slightly.
- Beat eggs in medium bowl until foamy. Gradually add sugar and vanilla, beating until well blended.
- Stir together flour, baking powder and salt; add to egg mixture.
- Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling.
- Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
- Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.
- Cool; cut into squares.
- Cover and refrigerate leftover brownies. Bring to room temperature to serve.
Nutrition Facts : Calories 221.2, Fat 11.7, SaturatedFat 6.8, Cholesterol 81, Sodium 156.7, Carbohydrate 26.6, Fiber 0.6, Sugar 21, Protein 3.2
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- Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.
- Beat together cream cheese, and sugar until smooth. Add in egg and vanilla and continue to beat until smooth.
- In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
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5/5 (1)
- Cheesecake Layer: Beat cheese and egg well. Blend sugar and flour in gradually, beating until well-blended. Stir in cherries. Set aside.
- Brownie Layer: Beat two eggs until frothy. Add next three ingredients. Melt and stir cocoa and butter. Add to second egg mixture. Stir well. Spread mixture into greased 8x8 pan. Carefully spread cheese layer over. Bake at 350 for 30 to 35 min. Should show signs of pulling away from edge of pan. Frost or not. As you please.
- Frosting: Put all frosting ingredients into small bowl and beat. If too stiff add a few more drops of water.
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