Cherry Cheesecake Brownie
Ever noticed that “stressed” is actually “desserts” spelled backwards? My son once mentioned it and it is quite true I think. Food is always there to comfort you, may be this is why most of us have such a strong bond with it.
When I buy cherries I plan on doing something different with them… though most of the time I just end up eating them….Yes I have self control issues. I found this recipe very close to my Black Forest obsession… instead of cream there is cream cheese, even better, right? This gooey blanket of brownie wraps cream cheese and cherries and gives a layered textured surprise to every bite.
ingredients: (makes 16 squares)
1 cup melted butter, slightly cooled
2 cups sugar
1 tbsp vanilla essence
1 1/2 cups flour
1 cup cocoa powder
1/2 tsp salt
for cherry cheesecake:
8 oz cream cheese
1 tsp vanilla
1/2 cup sugar
3/4 cup pitted, roughly chopped cherries
Line a 9 x 13 baking pan with foil ans lightly grease with oil. Preheat the oven to 180 degree celsius.
For brownie, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined. Add flour, cocoa and salt and stir until combined. Batter will be thick. Spread half of the batter into the bottom of the pan.
For cherry cheesecake, beat cream cheese , egg, vanilla and sugar with electric mixer until smooth. Spread the cream cheese mixture over the brownie batter. Top with chopped cherries. Drop spoonfuls of remaining brownie batter o top of the cherry. Try to cover all the cherries with the batter. Smooth out batter. Bake for 30-35 minutes, rotating pans halfway through the baking time, until centre appears set. Note that your brownies might still have a little jiggle to them. Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours. ( I didn’t wait!)