Description
These Irresistible Cherry Chocolate Brownie Cheesecake Bars combine rich, fudgy brownie layers with a smooth, creamy cheesecake middle and a burst of cherry sweetness. Topped with melty chocolate chips and a beautiful cherry swirl, this layered dessert is perfect for any occasion and sure to satisfy your chocolate and fruit cravings.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
Cheesecake Layer
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
Topping
- 1 cup cherry pie filling
- 1/2 cup semisweet chocolate chips
- Optional: fresh cherries for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper for easy removal of bars.
- Make Brownie Batter: In a saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in granulated sugar and brown sugar until combined and smooth. Let the mixture cool slightly, then whisk in eggs and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate mixing bowl, sift together all-purpose flour, cocoa powder, salt, and baking powder, then gradually add the dry mixture into the wet ingredients, stirring until just combined to form the brownie batter.
- Layer Brownie Base: Spread about two-thirds of the brownie batter evenly into the bottom of the prepared pan to create the brownie base layer.
- Prepare Cheesecake Layer: Beat the softened cream cheese and powdered sugar together until smooth and creamy. Dollop the cheesecake mixture over the brownie base and spread gently and evenly.
- Add Cherry Layer: Spoon the cherry pie filling evenly over the cheesecake layer and gently spread it out without mixing.
- Top with Remaining Brownie Batter: Drop spoonfuls of the remaining brownie batter over the cherry layer. Use a knife to swirl the batter lightly, creating a marbled effect.
- Sprinkle Chocolate Chips: Evenly sprinkle the semisweet chocolate chips over the top of the batter swirl.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool and Slice: Allow the bars to cool completely in the pan. For cleaner slices, refrigerate the bars for at least 2 hours before cutting into 16 bars.
Notes
- Refrigerate the bars for at least 2 hours to ensure clean, neat slices.
- For a richer flavor, use dark chocolate chips instead of semisweet.
- You can substitute canned cherry pie filling with homemade cherry compote for a fresher taste.
