Cherry Cheesecake Marbled Brownies

So, I made these a long time ago, and never posted them. The SHAME, people. It was rude of me, and hopefully these mouthwatering pictures and sure-fire recipe will help you forgive me. 

I've used this recipe from Bakers Royale several times using the lovely raspberries in season. However, raspberries around here aren't exactly the cheapest right now, so I found myself scouring my pantry and fridge for whatever berries I could find. Nothing. Well, except for the small jar of maraschinos I had left over from a previous dessert the week before. Those count as berries, right? ;) 

I tossed them right into the batter. This recipe is pretty simple, so I'm sure you could substitute any kind of berry (blackberries would be killer!) into the mix. The brownie layer was so condensed, it became almost fudge-like. The next layer continues that fudgey swirl with a soft cheesecake flair. The cherry flavor is subtle, but just enough to know it's there. Every other bite, you'll get a burst of that almond-soaked maraschino cherry, and all in the world will feel as one again. It's just awesome.

Did I mention this makes a whole 9x13 pan-worth? Trust me, it's not even enough.

Cherry Cheesecake Marbled Brownies

makes one 9x13 pan

ingredients:

brownie layer:

1 C sugar

1 C brown sugar

1 C cocoa

1/2 C flour, sifted

1/2 t kosher salt

4 large eggs

8oz melted butter

2 t vanilla extract 

cherry cheesecake layer:

8oz cream cheese, softened

1/2 C + 2 t sugar

1/4 C maraschino cherry juice

1 large egg

1/2 t vanilla extract

1/4 t salt

3 T all-purpose flour

topping: heaping handful of whole maraschino cherries, stems removed

method:

1. to make brownies: Place both sugars in a food processor and pulse to combine; set aside in a small bowl. In the same food processor and pulse to combine. Set aside another small bowl. 

2. With a mixer fitted with a whisk attachment, beat the eggs at medium speed until light and fluffy, about 4 minutes. Add in vanilla and sugars. Mix to combine. Add in butter and mix to combine. Toss in remaining ingredients and mix until thoroughly combined. Set aside to make cherry cheesecake portion. 

3. to make raspberry cheesecake layer: In a mixer fitted with a whisk attachment, place all ingredients in a bowl and beat until mixture becomes light and is fully combined with no lumps, about 4 minutes. 

4. to assemble: Place most of the brownie batter in the pan. Pour the raspberry layer on top, then using a spoon or spatula, sprinkle the remaining brownie batter on top of cherry cheesecake layer. Using a knife or a skewer, swirl the brownies and cheesecake mix together, gently pulling the cheesecake layer through the brownie mixture for a swirl. Insert maraschino cherries throughout the pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack completely. Cut only when cooled. Store with a cover in the fridge until serving. 

recipe adapted from: Bakers Royale Raspberry Cheesecake Swirl Brownies