Ingredients
- 2 (8 ounce) packages low-fat cream cheese or 2 (8 ounce) packages cream cheese (topping)
- 1/2 cup sugar (topping)
- 1 large egg (topping)
- 1 teaspoon vanilla extract (topping)
- 1 cup unsalted butter
- 6 ounces unsweetened baking chocolate
- 2 cups sugar
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon salt
- 4 large eggs
- 1 1/4 cups all-purpose flour / plain flour
- 1 (21 ounce) can cherry pie filling
Directions
- Heat oven to 350°. Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides.
- Lightly coat the foil with nonstick cooking spray. To make the topping. Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
- To make the brownie. In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture. With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
- Spoon brownie mixture into prepared baking pan. Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsp of cherry pie filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
- Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown.
- The center will "Jiggle" when they are shaken even when they are done. Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting. After chilling, simply lift out by using the foil that lines the pan.
- Place on cutting board and cut into squares. Place into individual cupcake/muffin liners.