Cherry Cheesecake Brownies

Ingredients:

For the Brownies:

1/2 cup salted butter, melted
1/2 cup cocoa powder
1 cup brown sugar
1 tsp vanilla extract
2 large eggs
1 tsp salt
1 cup all-purpose flour

For the Cheesecake Filling:

8 oz cream cheese, at room temperature
1/4 cup sour cream or Greek yogurt
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 (21 oz) can cherry pie filling (use 1/2 can for a shorter bake)
Optional Garnish:
Whipped cream
Maraschino cherries

Instructions

Prepare the Brownie Batter:

In a medium bowl, mix melted butter and cocoa powder; let sit for 5 minutes.
Add brown sugar and vanilla, whisking until smooth.
Incorporate eggs one at a time, then mix in salt and flour until combined.
Spread 3/4 of the brownie batter into a greased or parchment-lined 9×9-inch pan, saving the rest for later.
Make the Cheesecake Filling:
Beat cream cheese and sour cream on medium speed until smooth (1-2 minutes).
Add sugar, egg, and vanilla, blending until creamy.

Assemble:

Preheat oven to 350°F (175°C).
Pour the cheesecake filling over the brownie layer.
Spoon cherry pie filling across the cheesecake layer, about 1 inch apart.
Drop the reserved brownie batter between the cherry filling spots, then gently swirl with a toothpick for a marbled look.

Bake:

Bake for 40-45 minutes until edges are set but the center has a slight jiggle.
Let cool in the pan for at least 2-3 hours, or chill in the fridge to firm up for easier slicing.
Optional Garnish:
Add whipped cream and maraschino cherries before serving.