Ingredients

Brownies:

1 cup butter

1 cup butter

2 cups white sugar

2 cups white sugar

⅔ cup cocoa powder

⅔ cup cocoa powder

4 eggs

4 eggs

2 teaspoons vanilla extract

2 teaspoons vanilla extract

1 cup gluten-free all purpose baking flour

1 cup gluten-free all purpose baking flour

½ teaspoon gluten-free baking powder

½ teaspoon gluten-free baking powder

¼ teaspoon salt

¼ teaspoon salt

Cheesecake Mix:

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package cream cheese, softened

⅓ cup white sugar

⅓ cup white sugar

1 egg

1 egg

1 (21 ounce) can cherry pie filling

1 (21 ounce) can cherry pie filling

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.

Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in 4 eggs, one at a time, using an electric mixer; add vanilla extract. Combine flour (see Cook’s Note), baking powder, and salt in a small bowl, and add to the batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.

Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in 4 eggs, one at a time, using an electric mixer; add vanilla extract. Combine flour (see Cook’s Note), baking powder, and salt in a small bowl, and add to the batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.

Beat together cream cheese, sugar, and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.

Beat together cream cheese, sugar, and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.

Separate cherries from the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.

Separate cherries from the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.

Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from the oven and cool thoroughly before cutting into bars.

Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from the oven and cool thoroughly before cutting into bars.

Cook’s Note

These can be made with regular all-purpose flour instead of gluten-free flour, but the baking time may need to be adjusted slightly.

Editor’s Note:

Nutrition data for this recipe includes the full amount of cherry pie filling. The actual amount consumed will vary.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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