Cherry Cream Cheese Brownies

By KeyIngredient

Ingredients

• Topping:
• 2 cream cheese softened
• 1/2 c. sugar
• 1 large egg
• 1 tsp. vanilla
• Brownie:
• 2 sticks butter
• 6 oz. unsweetened baking chocolate
• 2 c. sugar
• 3/4 tsp. vanilla
• 3/4 tsp. salt
• 4 large eggs
• 1 1/4 c. flour
• 1 can (21 oz.) cherry pie filling

Preparation

Step 1

Heat oven to 350. Lina a 9x13 baking pan with foil, letting foil extend 2" above pan at ends. Lightly coat foil with nonstick spray.

Topping: Beat all ingredients in a medium bowl with a mixer on low speed until blended and smooth. Set aside.

Brownie: Melt butter and chocolate in a medium saucepan over low heat or a large bowl in microwave. Off heat, using a wooden spoon, stir in sugar, vanilla and salt. Add eggs 1 at a time, stirring briskly after each until blended. Stir in flour. Spoon into prepared pan; smooth surface. Drop heaping tablespoons topping and pie filling over brownie batter. Run tip of knife through topping and filling for a marbleized effect.

Bake 40-45 min until edges of brownie look dry and begin to pull away from sides of pan and edges of cream cheese are slightly browned (center will still jiggle when shaken). Cool in pan on wire rack. Cover and refrigerate at least 4 hours for easy cutting.

Remove from pan by lifting foil to cutting board. Cut brownies in 12 squares, then cut each square diagonally into triangles.