- 12
Ingredients
- 1/2 cup unsalted butter
- 3.5 ounces dark chocolate (70%), coarsely chopped
- 1 cup packed brown sugar
- 3 large eggs, divided use
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract, divided use
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup all purpose flour
- 1/2 cup coarsely chopped pecans, toasted
- 3/4 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 cup coarsely chopped pitted Bing cherries
Preparation
Step 1
Heat oven to 350 degrees F. Line an 8x8‐inch baking dish with foil; coat foil with
cooking spray.
In a small saucepan over medium heat, melt butter; remove pan from heat and
whisk in chocolate until melted.
In a large mixing bowl, using a mixer on medium speed, beat together melted
chocolate‐butter mixture and brown sugar until well combined ‐ about 1 minute.
Beat in eggs until well combined ‐ about 3 minutes. Beat in cocoa
powder, 1/2 teaspoon vanilla, baking soda and salt until combined. Stir in flour and
pecans until just combined; place batter in prepared dish and bake 10 minutes.
In a large mixing bowl, using a mixer on medium speed, beat together cream cheese
and granualted sugar until well combined ‐ about 1 minute. Beat in remaining 1 egg
and 1/2 teaspoon vanilla until combined ‐ about 1 minute. Stir in cherries until
combined. Place cheesecake mixture on top of brownies.
Bake an additional 20‐25 minutes or until cheesecake mixture on top is set. Cool
brownies on a wire rack before lifting out foil and slicing into bars. For easier slicing,
chill or freeze brownies.
Makes 12 brownies