How To make Cherry Cheese Brownies

Cherry Cheesecake Brownies | Kitchen Fun With My 3 Sons

Cherry Cheesecake Brownies are rich and chocolatey, while the cheesecake layer has a delicious cherry flavor that will make your taste buds go crazy! Now you can enjoy this treat at home with this easy to follow recipe!

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CHEESECAKE BROWNIES

Dark, fudgy and moist brownies topped with creamy and tangy cheesecake goodness.
What else can you ask for?

INGREDIENTS:
BROWNIE BATTER
1 cup all purpose flour
1 cup cocoa powder
1 tsp. salt
1 cup melted butter
1 cup brown sugar
1 cup white sugar
2 Tbsp. vegetable oil
4 eggs
1 Tbsp. vanilla extract
1 1/2 cup chocolate chips

CHEESECAKE BATTER
1 cup (8 oz. ) cream cheese, softened
1/4 cup sugar
1 egg
1 tsp. vanilla extract

Cherry Cheesecake Brownies| Perfect For When You Cannot Decide Between Cheesecake And Brownies

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RECIPE
Brownies
1 cup Flour (can be GF)
Salt
1/2 tsp Baking Powder
1/4 tsp Baking Soda
4.2oz Dark Chocolate
1/2 cup Butter
3/4 cup Brown Sugar
1/2 tsp Vanilla Extract
2 Eggs
1/4 cup Milk

Cheesecake
1 cup Cream Cheese
1 cup Yogurt
1/4 cup Sugar
1/2 tsp Vanilla Extract

Toppings
2 cups pitted Cherries
1/3 cup Chocolate Chips

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Eggless Chocolate Cherry Cheesecake Swirl Brownies - Recipe Magik

Eggless Chocolate Cherry Cheesecake Swirl Brownies - Creamy, fudgy, chocolaty brownies with the perfect bite of sweet cherries.
#eggless_chocolate_brownies #chocolate_brownies #easy_brownie_recipe
#brownies #recipemagik

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MUSIC -

How to make Eggless Chocolate Cherry Cheesecake Swirl Brownies

Course: Dessert
Cuisine: American

Prep Time: 20m
Cook Time: 31m
Servings: 16 pieces
Author: Anjali

Ingredients:

- ¼ Cup Butter I have used salted butter
- ½ Cup Melted Dark Chocolate
- ⅔ Cup Brown Sugar
- ¼ Tsp Salt Only if you are using Unsalted Butter
- ¼ Cup Plain Yogurt use the thick part
- ½ Tsp Pure Vanilla Extract
- ¼ Tsp Baking Soda
- ¼ Cup Cocoa Powder
- 1 Cup All-Purpose Flour
- ¼ Cup Cherry
- ¼ Cup Semi-Sweet Chocolate Chips

Cheesecake Filling

- 8 Oz Cream Cheese 250gm
- 2 Tbsp Granulated Sugar
- 1 Tsp Pure Vanilla Extract

1) In a large bowl mix melted butter and melted dark chocolate mix well. Into that add brown sugar, thick Yogurt, and pure vanilla extract. Mix well. Do not over mix.
2) In the same bowl sieve All-Purpose Flour, Cocoa Powder, and Baking Soda. Mix them with a balloon whisk and sieve it into your bowl containing the wet ingredients. Fold in the wet ingredients with dry ingredients until well combined with a spatula.
3) Add pitted cherries and mix until combines. Do not over mix.
4) In another clean and dry medium-sized bowl take cream cheese, granulated sugar. Mix with an electric mixer or stand mixer fitted with a paddle attachment at medium to high speed for 3 minutes. Next, add 1 teaspoon vanilla and beat for an additional 1 minute.
5) In a 9x9 inch square baking dish lined with parchment paper pour the chocolate cherry brownie batter. Save some to swirl later. Sprinkle Chocolate chips and cherries on it. Even it out using offset spatula. Add a spoonful of the cheesecake batter in even rows on the brownie mix and a spoonful of the leftover brownie batter in between each cheesecake drop. Use the top of a knife or a skewer or a toothpick and drag it back and forth to create the swirl. If you do it too much then the marbelized look will become blurred.
6) Bake at 350F or 180C for 30-35 minutes. Insert a toothpick in the center of the brownie. If it comes out wet then it's not baked. If it comes out with few moist crumbs then its perfectly done. And, if it comes out dry then it's overdone. Allow it too cool over a cooling rack. Then cut into square brownie pieces using a plastic knife. Enjoy Cherry Chocolate ice cream.

calories 300

Cheesecake Brownies #Shorts

My Cheesecake Brownies recipe is made with a quick and easy, fudgy, chocolate-chip-studded brownie layer and is topped off with a thick layer of real, rich cheesecake!

Recipe:

Ingredients
Brownies:
12 Tablespoons unsalted butter, cut into 12 pieces (170g)
4 oz semisweet or dark chocolate baking bar¹, coarsely chopped (113g)
½ cup natural unsweetened cocoa powder (50g)
½ teaspoon instant coffee (optional, see note)
1 cup granulated sugar (200g)
½ cup light brown sugar firmly packed (100g)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips (150g), optional
Cheesecake:
16 oz cream cheese, softened, use brick-style full-fat cream cheese only (453g)
½ cup granulated sugar
¼ cup full-fat sour cream (65g)
2 large eggs, lightly beaten
½ teaspoon vanilla extract


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Instructions
Preheat your oven to 350F (175C) and line a 9x9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.
Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
Immediately add cocoa powder and instant coffee (if using) and stir until combined.
Add sugars and stir well.
Add eggs and vanilla extract and stir very well.
Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer:
Cheesecake layer
Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
Stir in sour cream.
Add eggs and vanilla extract and stir until combined.
Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
Return to 350F (175C) oven and bake another 25-28 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
Remove from oven and allow to cool at room temperature until no longer warm. Transfer to refrigerator and chill 3-4 hours before slicing and serving.


Notes
¹Chocolate
You may substitute chocolate chips for the chocolate baking bar. You will not need to chop them.

Instant coffee
This won’t make your brownies taste like coffee so much as it will enhance their rich chocolate flavor.

Chocolate brownie swirl
I don’t love doing a brownie swirl on the surface of my cheesecake brownies. It rarely works well for me, but many people asked me how to do it so: You will simply reserve ¼ cup of brownie batter, then once you’ve layered your cheesecake over the brownies, stir the brownie batter really well (pop it in the microwave for 5 seconds if it’s stiff and not spreadable) and dollop over the cheesecake batter. Use a knife to swirl through the batter and cheesecake. Baking time will not change. I demonstrate this (and my inability to make it look good!) in the video.

Cherry Lychee Cheesecake Brownies

A perfect treat for Shavuot! Brought to you by Jewlicious. See for complete recipe and instructions. Thanks to Bracha for the help and inspiration and thanks to Ayo for taking the taste test!

Music: Retro Soul -