Ingredients :
Brownies:
1 cup Land O’ Lakes butter, melted, cooled slightly
2½ cups (500g) Domino granulated sugar
1 tbsp vanilla
4 eggs
1½ cups (190g) whole wheat flour (or sub all-purpose)
1 cup cocoa (95g)
½ tsp salt
Cherry Cheesecake filling
1 8oz Philadelphia package cream cheese
1 egg
1 tsp vanilla
⅓ cup sugar
½ can cherry pie filling
Instructions :
Line a 9×13″ pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350 degrees F.
Brownies
In a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
Add flour, cocoa and salt and stir until combined. Batter will be thick.
Spread half (or just over half) of the batter into the bottom of the pan.
Cherry Cheesecake filling:
With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.
Drop spoonfuls of remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.
Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them — this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.
Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn’t wait, so I didn’t!
