Ingredients:

  • ½ cup (113g / 4 ounces) unsalted butter, cut into cubes
  • 6 ounces (170g) semi-sweet chocolate, chopped
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup (90g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 8 ounces (227g) cream cheese, softened to room temperature
  • ⅓ cup (67g) granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup (approximately 200g) cherry pie filling (canned), roughly chopped to smaller pieces

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides (for easy removal).
  2. Melt butter and chocolate together. Beat in sugars, then eggs and vanilla. Whisk dry ingredients together and gently fold into wet ingredients.
  3. Beat cream cheese and sugar until smooth. Beat in egg and vanilla. Gently fold in chopped cherry pie filling. Chill the cheesecake batter in the fridge for 30 minutes.
  4. Pour the brownie batter into the prepared pan. Dollop cheesecake batter evenly over the brownie batter.
  5. Use a toothpick or skewer to swirl the cheesecake batter into the brownie batter, creating a marbled effect.
  6. Bake for 35-40 minutes, or until a toothpick inserted near the center comes out with moist crumbs. The cheesecake layer should be set.
  7. Let cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares and serve.