Cherry Cheesecake Brownie
A decadent Valentine's brownie that is bound to steal the hearts of many!
Recipe Info
Ingredients
Brownie
· 1 cup butter, melted, cooled slightly
· 2 ½ cups granulated sugar
· 1 Tbsp vanilla
· 4 eggs
· 1 ½ cup gluten-free flour, sifted (that contains xanthan gum)
· 1 cup cocoa powder, sifted
· ½ tsp sea salt
Cherry Cheesecake Filling
· 1 250g brick cream cheese
· 1 egg
· 1 tsp vanilla
· 1/3 cup granulated sugar
· ½ can cherry pie filling (ED Smith is gluten-free)
Instructions
1) Spray and line a 9 x 13” pan with parchment paper. Preheat the oven to 350F.
2) Brownie: In a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
3) Add flour, cocoa powder and salt. Stir until combined. The batter will be thick
4) Spread half (or just over half) of the batter into the bottom of the pan.
5) Cherry Cheesecake Filling: With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
6) Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and slightly swirl.
7) Drop spoonfuls of the remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie filling too much but try to smooth the dollops out a bit.
8) Bake for 30 minutes until the center appears set. Note that the brownie might still have a little jiggle to it.
9) Let cool completely before cutting. They will cut more easily if refrigerated for a couple of hours.