Cherry Brownie Fudge (Printable Version)

# What You'll Need:

→ Brownie Base

01 - 1/4 teaspoon baking powder
02 - 1/4 teaspoon salt
03 - 1/2 cup (65 g) all-purpose flour
04 - 1/3 cup (35 g) unsweetened cocoa powder
05 - 2 teaspoons vanilla extract
06 - 2 large eggs
07 - 1 cup (200 g) granulated sugar
08 - 1/2 cup (115 g) unsalted butter, melted

→ Cheesecake Layer

09 - 1 teaspoon vanilla extract
10 - 1 large egg
11 - 1/3 cup (65 g) granulated sugar
12 - 8 ounces (225 g) cream cheese, softened

→ Topping

13 - 1 can (21 ounces) cherry pie filling, drained to get rid of extra syrup

# Steps to Follow:

01 - Pop any leftovers in the fridge. They'll keep for about 5 days.
02 - Let 'em cool off fully in the pan on a rack. Once they're not warm at all, chill them in the fridge at least 2 hours before you cut squares.
03 - Slide the pan into your oven and bake for 35 to 40 minutes. The middle should barely wobble and a toothpick will come out with a few sticky crumbs.
04 - Spoon the strained cherry pie filling right on top of the cheesecake. Make a swirl with a knife or toothpick to blend those cherries in a marble pattern.
05 - Spread the cheesecake blend right on top of your brownie base. Be careful so you keep the layers even.
06 - Whip up the soft cream cheese until it's smooth. Toss in sugar, egg, and vanilla. Keep mixing until it all looks like one creamy mixture.
07 - Dump the brownie mix into your lined or greased pan and flatten it out to cover the bottom all the way.
08 - Add the flour, cocoa, salt, and baking powder into the wet mix. Give it a quick stir—don't worry about getting it totally smooth.
09 - Mix your melted butter and sugar together in a big bowl. Beat in the eggs and vanilla until everything blends together.
10 - Fire up the oven to 350°F (175°C). Get a 9x13-inch pan ready with some butter or parchment paper.

# Additional Tips:

01 - Let your cream cheese warm up to room temp for a smoother bite. Don't forget to get most of that extra cherry syrup out before adding the topping.