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Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with aluminum foil and set aside.
In a large bowl, whisk together butter and sugar until combined.
Add vanilla and eggs, whisking until smooth.
In a separate bowl, sift together cocoa powder, flour and salt.
Add dry ingredients to wet, stirring with a wooden spoon until just combined. Note: batter will be thick.
Beat cream cheese, egg, sugar and vanilla with an electric mixer until smooth and lump free, scraping down the sides of the bowl with a spatula as needed.
Reserve 1/2 cup of brownie batter and set aside. Place remaining brownie batter into prepared baking pan and smooth with a spatula until even.
Pour cheesecake mixture over the brownie batter in the baking pan.
Spoon cherry pie filling onto cheesecake mixture in an even distribution.
Dollop reserved brownie batter onto cheesecake mixture.
Using a sharp knife, gently swirl together cheesecake, cherry pie filling and brownie batter dollops.
If desired, top with additional cherries.
Bake for 30 to 35 minutes. Brownies are done when a tester inserted into the center comes out with a few moist crumbs.
Remove from oven and place brownie pan on a baking rack to cool completely at room temperature, approximately 1 hour.
Cover brownie pan with plastic wrap and refrigerate for 3 to 4 hours until set.
Gently remove aluminum foil then cut brownies into squares and serve.
Store brownies covered in the refrigerator up to 5 days.