Ingredients:

  • 12 Tbsp (170 g) Unsalted Butter
  • 4 oz (115 g) Semi-sweet Chocolate, chopped
  • 1 cup (200 g) Granulated Sugar
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 3 Large Eggs, room temperature (for brownie)
  • 1 tsp Vanilla Extract (for brownie)
  • 3/4 cup (100 g) All-Purpose Flour
  • 1/4 cup (30 g) Unsweetened Cocoa Powder
  • 1/2 tsp Fine Sea Salt
  • 16 oz (450 g) Full-Fat Cream Cheese, softened
  • 1/2 cup (100 g) Granulated Sugar (for filling)
  • 1 Large Egg, room temperature (for filling)
  • 1 tsp Vanilla Extract (for filling)
  • 1/2 tsp Lemon Zest (optional)
  • 15 oz can (425 g) High-Quality Cherry Pie Filling, drained slightly

Instructions:

  1. Preheat the oven to 180°C (350°F). Line a 9x13 inch pan with parchment paper, leaving generous overhang on the sides for easy removal later. Lightly grease the exposed parts of the tin.
  2. Melt Chocolate and Butter: Combine the cubed butter and chopped semi-sweet chocolate in a heatproof bowl set over simmering water, stirring until smooth and glossy. Remove from heat and let cool slightly (5 minutes).
  3. Whisk Wet Ingredients: Vigorously whisk the granulated sugar and brown sugar into the slightly cooled chocolate mixture. Add the 3 eggs one at a time, whisking well after each addition until the mixture thickens slightly and looks shiny. Stir in the vanilla extract.
  4. Fold in Dry Ingredients: Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  5. Set the Base: Spread about two-thirds of the brownie batter evenly into the prepared baking pan. Reserve the remaining one-third.
  6. Whip the Cream Cheese: Using an electric mixer, beat the softened cream cheese until smooth and free of lumps (about 2 minutes).
  7. Finish the Filling: Add the filling sugar, 1 egg, vanilla, and lemon zest (if using). Beat on medium-low speed until just incorporated and creamy. Avoid over-beating.
  8. Layer and Assemble: Gently pour and spread the cream cheese filling evenly over the brownie base layer. Drop the remaining reserved brownie batter in small dollops randomly over the cheesecake layer. Evenly spoon the slightly drained cherry pie filling into the open spaces.
  9. Create the Swirl: Using a butter knife or thin skewer, gently drag through the layers to create a marbled effect.
  10. Bake: Bake for 45–50 minutes. The edges should look set, and the cheesecake centre should still have a slight wobble. A toothpick inserted into the brownie portion should come out with moist crumbs.
  11. Cool and Chill: Allow the brownies to cool completely in the pan on a wire rack (about 2 hours). Transfer to the refrigerator and chill for a minimum of 3 hours (preferably overnight) before slicing.
  12. Slice and Serve: Use the parchment paper overhang to lift the brownies out of the pan. Slice cleanly using a large, sharp knife, wiping the knife between cuts.