Name: Cherry Cheesecake Dark Chocolate Brownies
Ingredients: 6 ounces (170g) frozen cherries; ¼ cup (50g) granulated sugar; ¼ cup (57g) water; ¾ cup (170g) unsalted butter; 1 cup (198g) granulated sugar; 2 large eggs, room temp; 2 tsp vanilla extract; ½ tsp salt; ¾ cup (63g) unsweetened cocoa powder, sifted; ½ cup (60g) all-purpose flour; ½ cup (85g) Nói Síríus 70% Dark Chocolate with Icelandic Sea Salt, rough chopped; 16 ounces (454g) full fat cream cheese, softened; ½ cup (114g) whole milk skyr or Greek yoghurt, room temp; 2 large eggs, room temp; ½ cup (99g) granulated sugar; 1 tsp vanilla extract; ½ tsp salt

Instructions

In a small pot over medium-high heat, combine cherries, sugar, and water. With a wooden spoon, mash cherries and stir mixture while it cooks for 8–10 minutes. After cherry mixture has thickened and cooked down, remove from heat. Blitz purée in a blender or with an immersion blender. Set aside and cool to room temperature.
Heat oven to 325°F. Grease and line an 8" x 8" metal baking pan with parchment paper; set aside.
In a large, microwave-safe bowl, melt butter. Whisk in sugar, then mix in eggs, vanilla, and salt until thoroughly combined.
Add cocoa powder and flour. Mix just until combined. Fold in chopped dark chocolate.
Pour batter into prepared pan, smoothing the top with offset spatula or the back of a spoon.
In the bowl of a stand mixer fitted with whisk attachment, beat cream cheese, skyr (or Greek yoghurt), eggs, sugar, vanilla, and salt on medium-high until light and fluffy, 2–3 minutes.
Pour cheesecake mixture over brownie layer, smoothing the top with offset spatula or the back of a spoon.
Dot cheesecake layer with cherry purée. Using a toothpick, cake tester, or small paring knife, swirl purée throughout cheesecake mixture.
NOTE: Take care to only swirl only on the cheesecake layer. Don’t poke deep enough to hit the brownie layer.
Bake for 1 hour or until cheesecake layer turns golden. The edges will be set, but there will still be a slight jiggle in the centre.
Transfer pan to wire rack and allow to cool to room temperature. Refrigerate for 2 hours or overnight.
Once the cheesecake layer is set, remove brownies from pan by pulling up on the parchment paper, then cut your brownies.
NOTE: We recommend using a chef’s knife and running it under hot water before each cut. A clean, hot knife will give you the neatest cuts.
Store leftovers in the fridge.

Cherry Cheesecake Dark Chocolate Brownies