Ingredients:

  • 1 cup unsalted butter, melted
  • 2 tbsp neutral vegetable oil
  • 1 1/4 cups granulated white sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp pure vanilla extract
  • 3/4 cup Dutch-processed cocoa powder
  • 1 cup all-purpose flour
  • 1/2 tsp sea salt
  • 1 cup semi-sweet dark chocolate chunks
  • 8 oz full-fat brick cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp pure almond extract
  • 1 cup canned cherry pie filling

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for a sling.
  2. In a large bowl, combine the melted butter, vegetable oil, granulated sugar, and light brown sugar. Whisk vigorously for 2 minutes until the sugar starts to dissolve and the mixture looks shiny.
  3. Add 2 large eggs, the egg yolk, and vanilla extract. Beat until the mixture lightens in color.
  4. Sift in the Dutch-processed cocoa powder, all-purpose flour, and sea salt. Gently fold the dry ingredients into the wet until just combined.
  5. Fold in the semi-sweet dark chocolate chunks. Pour about 3/4 of the brownie batter into the prepared pan, reserving the remaining batter for the top swirl.
  6. In a separate medium bowl, beat the 8 oz softened cream cheese with 1/4 cup sugar, one egg, and 1/2 tsp almond extract. Mix until completely smooth and velvety with no lumps of cheese remaining.
  7. Spread the cream cheese mixture over the brownie base. Drop spoonfuls of the cherry filling and the reserved brownie batter over the cream cheese layer.
  8. Use an offset spatula or knife to gently swirl the layers together to create a marble effect.
  9. Bake for 35 minutes. At the 30 minute mark, check the center. It should still have a very slight jiggle, but the edges should be firm. Bake until the top looks set and crackly.
  10. Allow the bars to cool completely in the pan for at least 2 hours to let the fudgy structure set before slicing into 16 bars.