Sour Cherry Cheesecake Brownies Recipes

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.

Steps:

• Preheat the oven to 325 degrees F.
• Lightly grease a 9-inch square baking pan with butter or vegetable oil, or line the bottom with parchment paper.
• Make the filling:
• Place the cream cheese, sugar, and sour cream in a medium-size bowl and beat on medium-high speed until blended, 30 seconds.
• Scrape the bowl with a rubber spatula.
• Add the egg yolks and mix until blended, 20 seconds, set aside.
• Prepare the brownie batter:
• Melt the chocolate and butter together inches.
• the top of a double boiler placed over simmering water.
• Remove the chocolate mixture from the heat and let it cool for 5 minutes.
• Place the sugar in a medium-size bowl, and pour in the chocolate mixture.
• Using an electric mixer on medium speed, mix until blended, about 25 seconds,scrape the bowl.
• With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds.
• Then scrape the bowl and blend until velvety, about 15 seconds.
• Add the flour on low speed and mix for 20 seconds.
• Finish the mixing with a rubber spatula, being certain to incorporate any flour at the bottom of the bowl.
• Pour half of the batter into the prepared pan, and spread it evenly.
• Using a rubber spatula, scoop the cream cheese mixture onto the brownie batter and gently spread it evenly over the surface.
• Distribute the cherries over the filling, and use your fingers to press them down gently into the cream cheese.
• Drop the rest of the batter over the filling by large spoonfuls.
• Then, using a spatula, spread it as gently as possible over the surface (do not worry if the cream cheese shows in places).
• Bake the brownies on the center rack of the oven until a tester inserted in the center comes out clean or with moist crumbs, about 50 minutes.
• Allow the brownies to cool for 30 minutes in the pan.
• Then cut them into 2 1/4-inch squares with a sharp thin knife.
• Refrigerate the bars in the pan, covered with plastic wrap, for up to 2 days.
• After that, layer them in an airtight plastic container, with plastic wrap, parchment, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks.
• They are delicious either cold or at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix sugar, oil, and almond extract together in a large bowl until well blended.
• Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

Steps:

• Gather your ingredients and heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• Make brownie batter as directed on box; pour into pan. In medium bowl, beat cream cheese, sugar and egg with electric mixer on medium speed until smooth.
• Drop heaping spoonfuls cream cheese mixture all over brownie mixture, followed by spoonfuls of cherry pie filling. Swirl into brownie batter using a few strokes of butter knife or spatula.
• Bake 35 to 40 minutes or until brownie is set and cream cheese swirls have puffed and turned slightly golden. Cool completely in pan, about 1 hour, before cutting.