Cherry Cheesecake Dark Chocolate Brownies
- Yield: 16-ish brownies, depending on how you cut ‘em 1x
Ingredients
Scale
Cherry Purée:
- 6 ounces (170g) frozen cherries
- ¼ cup (50g) granulated sugar
- ¼ cup (57g) water
Brownie Layer:
- 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
Cheesecake Layer:
- 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.
Notes
Adapted from: Broma Bakery
