Chocolate Cherry Cream Cheese Brownies

Introduction

You get a cocoa brownie base topped with a cream cheese layer mixed with maraschino cherry syrup, chocolate chips, and chopped cherries. Baked in a 9 x 9-inch pan and cut into 36 squares, these fit when you need a batch dessert for a potluck, cookie tray, or make-ahead treat.

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

• Swap the margarine for unsalted butter if you want a slightly richer flavor and a firmer brownie once cooled.
• Use dark chocolate chips instead of semi-sweet chocolate chips for a less sweet topping and stronger chocolate contrast.
• Replace the flour with a 1:1 gluten-free baking blend to make the brownies gluten-free; the crumb will be a little softer.
• After you pour the second mixture over top the base, drag a knife through both layers a few times for a marbled top instead of distinct layers.
• Bake the batter in an 8 x 8-inch pan if you want thicker squares; they will need more time in the oven and the center will stay fudgier.

Tips for Success

• Melt the margarine over medium-low heat so the cocoa blends in smoothly without scorching.
• Make sure the cream cheese is fully softened before beating it with the cherry syrup, or the topping can stay lumpy.
• Pat the maraschino cherries dry before mixing them in so extra syrup does not thin the topping too much.
• The toothpick test should show moist crumbs, not liquid batter from the brownie layer.
• Let the pan cool completely before cutting, or the cream cheese topping will smear and the squares will not hold clean edges.

Storage and Reheating

Store the brownies in an airtight container in the refrigerator for up to 5 days. If you stack them, place parchment or wax paper between layers.

For longer storage, freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

These are usually best cold or at room temperature. If you want a softer texture, microwave individual squares for 5 to 8 seconds; longer than that can make the cream cheese topping too warm and loose.

FAQ

Do these brownies need to be refrigerated?

Yes. The cream cheese topping means they should be stored in the fridge once cooled.

Can you use butter instead of margarine?

Yes, you can swap butter for margarine in the same amount. The brownies will taste a little richer and set slightly firmer.

Can you make these gluten-free?

Yes, use a 1:1 gluten-free baking blend in place of the flour. Expect a slightly softer texture, so cool them fully before slicing.

Why does the toothpick come out with some cream cheese on it?

A little moist topping on the toothpick is fine. What you do not want is raw, wet brownie batter from the base.