This Cherry Cheesecake Brownie combines a dense, fudgy chocolate base with a creamy cheesecake layer and tart cherries.
Ingredients
For the Brownie Layer:
200g dark chocolate (min. 60% cocoa)
150g unsalted butter
150g granulated sugar
3 large eggs
100g all-purpose flour
20g unsweetened cocoa powder
A pinch of salt
For the Cheesecake Layer:
400g full-fat cream cheese, room temperature
80g powdered sugar
1 large egg
1 teaspoon vanilla extract
For the Topping:
200g pitted cherries (fresh, frozen, or from a jar, well-drained)
Instructions
- Prepare the Oven and Pan
Preheat the oven to 170°C (340°F). Line a 20×20 cm square baking pan with parchment paper, leaving some overhang for easy removal. - Make the Brownie Batter
Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water or in the microwave in short bursts. Let it cool slightly. Whisk in the sugar, then add the eggs one by one, mixing well after each addition. Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined. Reserve about 4-5 tablespoons of this batter for the top. Pour the rest into the prepared pan and level it out. - Prepare the Cheesecake Layer
In a separate bowl, beat the cream cheese with the powdered sugar, egg, and vanilla extract until smooth and creamy. Do not overmix to avoid adding too much air. - Assemble the Layers
Pour the cheesecake mixture over the brownie base and spread it evenly. Drop small dollops of the reserved brownie batter over the cheesecake layer. Use a knife or skewer to create a marble effect. Press the cherries into the top of the batter. - Bake
Bake for 35–45 minutes. The center should be slightly set but still have a gentle wobble. The cheesecake should not brown too much. - Cool and Serve
Allow the cake to cool completely in the pan at room temperature. For the best texture and clean slices, refrigerate it for at least 4 hours, or preferably overnight, before cutting into squares.
