Cherry Cheesecake Brownies

Steps

1. 1Preheat the oven to 325 degrees F.
2. 2Line an 8x8 inch baking pan with parchment paper, leaving an overhang so it’s easy to lift the brownies out, and spray the parchment with non-stick cooking spray.
3. 3In a medium saucepan over medium heat, stir together the cherries, cornstarch, and sugar.
4. 4Cook, stirring, until the cherries break down and the sauce thickens, about 5 minutes. Remove from the heat and let cool completely.
5. 5In a medium bowl, with an electric mixer, whip the cream cheese until smooth.
6. 6Add the sugar and whip again until smooth.
7. 7Add the egg and mix again until smooth. Set aside.
8. 8In a large bowl, melt the butter and chopped chocolate in the microwave. Heat at 50% power for 3-5 minutes, stirring every 30 seconds, until the chocolate is almost completely melted. Stir until the chocolate melts completely.
9. 9Add the sugar and vanilla and whisk until smooth.
10. 10Add the eggs, one at a time, whisking after each addition.
11. 11In a small bowl, combine the flour, baking powder, and salt. Add this to the chocolate mixture, and whisk just until combined.
12. 12Spread about 2/3 of the brownie batter in the prepared pan.
13. 13Add spoonfuls of the cherry pie filling, cheesecake mixture, and the rest of the brownie batter until everything is added. Use a butter knife to swirl the three together and even out the top a bit.
14. 14Bake the brownies for 50-60 minutes, or until a toothpick inserted in the centre of the brownies comes out with a few moist crumbs on it, but no wet batter.
15. 15Let them cool completely in the pan, then lift them out and slice them into bars. Store in an airtight container in the fridge for 3-5 days.