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Black Forest cheesecake brownie bars cut into squares showing fudgy brownie, cheesecake and cherry layers

Black Forest Cheesecake Brownie Bars

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Fudgy dark chocolate brownies topped with a creamy cheesecake layer and a glossy cherry swirl. Chill them well for clean, bakery-style squares.

  • Total Time: 5 hours 45 minutes
  • Yield: 9 bars

Ingredients

Scale

For the cherry swirl

  • 1 cup pitted cherries, chopped (fresh, or frozen and thawed, drained and patted dry)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

For the brownie layer

  • 1/2 cup unsalted butter
  • 4 ounces dark chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

For the cheesecake layer

  • 12 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the cherry swirl first. In a small saucepan, stir together the cherries, sugar, lemon juice and cornstarch. Cook over medium heat, stirring, until the mixture bubbles and turns thick and glossy, about 4 to 6 minutes. Spread it on a plate and let it cool completely.
  2. Heat the oven to 325°F. Line a 9-inch square pan with parchment paper, leaving some overhang on two sides.
  3. Melt the butter and dark chocolate together over low heat or in the microwave in short bursts, stirring until smooth. Let it cool for a few minutes.
  4. Whisk in the granulated sugar and brown sugar. Whisk in the eggs one at a time, then the vanilla.
  5. Fold in the flour, cocoa powder and salt until no dry streaks remain. Spread the batter evenly in the pan.
  6. For the cheesecake layer, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla just until combined.
  7. Dollop the cheesecake mixture over the brownie batter and spread it gently. Drop small spoonfuls of the cooled cherry mixture on top and swirl with a knife a few times.
  8. Bake for 35 to 45 minutes, until the edges are set and the center wobbles only slightly.
  9. Cool on a wire rack to room temperature, about 1 to 1 1/2 hours (no more than 2 hours out of the fridge). Cover and refrigerate for at least 3 hours.
  10. Lift the bars out with the parchment and cut into 9 squares, wiping the knife between cuts.

Notes

  • Timing: Additional time (4 hours 30 minutes) is about 1 1/2 hours of cooling to room temperature plus the 3-hour chill. Cook time uses the top of the 35 to 45 minute range. The cherry mixture cools while you make the batters, which is included in prep.
  • The cherry mixture must be completely cool before swirling, or it can thin the cheesecake layer.
  • Use a dark chocolate bar (60% to 70% cacao) rather than chips for the smoothest melt.
  • Use a light-colored metal pan if you can. A dark pan or glass dish may bake faster at the edges, so start checking at 35 minutes.
  • Storage: these bars contain cream cheese and eggs. Keep them covered in the refrigerator and eat within 3 to 4 days. To freeze, wrap chilled bars individually and freeze for up to 1 month. Thaw overnight in the fridge.
  • Author: Elian Cove
  • Prep Time: 30 minutes
  • Cool and chill: 4 hours 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesmind.com/three-fall-desserts/