Chocolate Brownies with Cherry Cream Cheese

Introduction

The base for these brownies starts with cocoa melted into margarine, which gives you a dense, fudgy texture without a separate chocolate-melting step. The cream cheese topping is mixed with maraschino cherry syrup, chocolate chips, and chopped cherries, so you get a clear cherry note and a softer top layer over the brownie base. This works well when you need a dessert that cuts cleanly into small squares for a tray or party table.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 36

Ingredients

Base

• 2 ea. (100 g) eggs
• 1 cup (2.4 dl) white granulated sugar
• 6 tbsp margarine
• ¼ cup (0.6 dl) cocoa
• ¾ cup (1.8 dl) flour
• ¼ tsp salt

Topping

• 4 ounces (110 g) softened cream cheese
• ¼ cup (0.6 dl) maraschino cherry syrup
• ¼ cup (0.6 dl) icing sugar
• 1 egg
• ½ cup (1.2 dl) semi-sweet chocolate chips
• ½ cup (1.2 dl) maraschino cherries

Instructions

Base

1. Melt margarine in a saucepan over medium-low heat, then mix in the cocoa.
2. Add the sugar, salt, and eggs. Mix well and then fold in the flour.
3. Spread in a greased 9 x 9-inch (22 x 22 cm) cake pan and set aside.

Topping

1. Beat the cream cheese, cherry syrup and icing sugar together in a bowl until creamy.
2. Add the egg to the mixture and blend well.
3. Mix in the chocolate chips and cherries.
4. Pour the second mixture over top the base.

Baking

1. Bake at 350 °F/175 °C for 30-40 minutes, until a toothpick poked through the centre comes out moist (but not wet with batter).
2. Let cool and cut into 36 squares.

Variations

• Change the semi-sweet chocolate chips to dark chocolate chips if you want a less sweet finish and a stronger chocolate contrast against the cherry topping.
• Replace the maraschino cherries with chopped fresh sweet cherries when they are in season; the topping will taste less candy-like and slightly less sweet.
• Swap the white granulated sugar in the base for light brown sugar for a softer texture and a deeper, more caramel-like flavor.
• Bake the batter in an 8 x 8-inch pan instead of 9 x 9-inch if you want thicker brownies; the center will need a bit more time to set.
• Reduce the maraschino cherry syrup slightly and add a few extra chopped cherries if you want a thicker, less creamy topping with more fruit texture.

Tips for Success

• Let the margarine melt over medium-low heat only; if it gets too hot, the cocoa can turn grainy instead of smooth.
• Fold in the flour just until combined so the base stays dense and tender rather than cakey.
• Make sure the cream cheese is fully softened before beating it with the cherry syrup and icing sugar, or the topping can stay lumpy.
• Use the toothpick test in the center near the end of baking: you want moist crumbs, not raw batter, because the cream cheese topping should still look soft.
• Cool the pan completely before cutting into 36 squares so the topping sets and the pieces hold their shape.

Storage and Reheating

Store the cut brownies in an airtight container in the fridge for up to 5 days. Place parchment between layers if you stack them so the topping stays neat.

For longer storage, freeze them in a freezer-safe container or wrapped individually and then packed into a freezer bag for up to 2 months. Thaw in the fridge overnight.

For serving, these are usually best chilled or brought to room temperature for 15 to 20 minutes. If you want them slightly warm, microwave one piece at a time for 5 to 8 seconds; any longer can soften the cream cheese topping too much.

FAQ

Can you make these a day ahead?

Yes. They cut more cleanly after a full chill, so making them the day before serving works well.

Do the cherries need to be chopped first?

If the cherries are large, chopping them gives you a more even topping and cleaner slices. Small cherries can go in whole, but the pieces may be less tidy.

Can you use a different pan size?

Yes, but the thickness and baking time will change. A larger pan gives you thinner brownies that bake faster, while a smaller pan makes them thicker and slower to set in the middle.

Can you use a gluten-free flour blend instead of flour?

Yes, a cup-for-cup gluten-free blend is the simplest swap. The brownies may be slightly more delicate, so let them cool fully before cutting.