I remember the first time I tried to make Black Forest Cheesecake Brownies it was a complete mess and yet somehow magical I had just pulled the chocolate and cream cheese out of the fridge and was ready to mix everything together and even though the batter got a little lumpy it smelled amazing and I couldn’t wait to see how it would taste so I poured it into the pan and swirled the cheesecake layer like a kid making art and by the time it came out of the oven I was so surprised because it looked just like the picture online and tasted even better.
Another time I made the Black Forest Cheesecake Brownies my kids decided to help me in the kitchen and of course flour went everywhere and a cherry fell on the floor but we all laughed while mixing the eggs sugar and chocolate together and when the brownies were finally baked they were fudgy and creamy and full of sweet cherries and even with all the little kitchen disasters we had a blast making them.
There was this afternoon when I only had thirty minutes and I wanted a treat fast but I remembered the Black Forest Cheesecake Brownies recipe and thought why not even though I didn’t have all the exact ingredients I made it work with what I had the chocolate chips melted a little unevenly and the cheesecake layer wasn’t perfectly smooth yet the flavor was out of this world and I realized that sometimes little imperfections make the dessert more fun and real.
One rainy evening I tried the Black Forest Cheesecake Brownies recipe again and this time I forgot to preheat the oven properly and I panicked a bit but I just went with it and watched the brownies slowly rise and bubble and when I took them out they had this rustic homemade look with cherries peeking out of the top and the chocolate was gooey in the middle and I swear the smell alone made everyone smile in the house.
Last week I made the Black Forest Cheesecake Brownies for a small dinner party and I was worried they wouldn’t impress anyone especially because my cheesecake swirled a little messy but when I cut the brownies everyone’s eyes lit up and they all loved the mix of rich chocolate creamy cheesecake and sweet cherries and I felt proud and relieved and I even caught myself sneaking a piece before anyone else could.
If you want some ideas for what to eat with these Black Forest Cheesecake Brownies I’ve tried them with a hot cup of coffee or cocoa or even a cold glass of milk and they go wonderfully with a fresh fruit salad or a scoop of vanilla ice cream and I’ve paired them with Strawberry Cheesecake Cookies or a few simple whipped cream dollops or a drizzle of caramel sauce or even a handful of toasted nuts and everything tastes amazing together so don’t be afraid to mix and match what you have on hand.
ingredients
- 1 cup unsalted butter
- 8 oz semi-sweet chocolate
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 8 oz cream cheese
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling or maraschino cherries
- 1/2 cup chocolate chips (optional)
ingredients notes
- Unsalted butter: softens and melts to make the brownies rich and chewy.
- Semi-sweet chocolate: gives the brownies a deep chocolate flavor.
- Granulated sugar: makes the brownies sweet and adds texture.
- Eggs: help bind everything together and make the brownies soft.
- Vanilla extract: adds a warm and sweet aroma.
- All-purpose flour: makes the brownies thick and gives structure.
- Salt: balances the sweetness and enhances flavors.
- Cream cheese: makes the cheesecake layer smooth and creamy.
- Sour cream: adds moisture and a little tang to the cheesecake layer.
- Powdered sugar: sweetens the cheesecake without making it grainy.
- Cherry pie filling or maraschino cherries: gives the dessert the classic Black Forest taste.
- Chocolate chips: optional but adds extra chocolatey bites.
How to make Black Forest Cheesecake Brownies ?
step 1: prepare the oven and pan
Preheat the oven to 350°F then grease a 9×9-inch baking pan and line it with parchment paper for easy removal of the brownies.
step 2: melt butter and chocolate
In a medium saucepan melt unsalted butter and semi sweet chocolate together over low heat stirring constantly until smooth then remove from heat and let it cool slightly.
step 3: mix eggs sugar and vanilla
In a large mixing bowl whisk eggs with granulated sugar and vanilla extract until thick and pale this helps make the brownies light and fudgy.
step 4: combine chocolate mixture with eggs
Slowly pour the melted chocolate and butter mixture into the egg mixture stirring gently until fully combined then it becomes glossy and smooth.
step 5: add dry ingredients
Sift together all purpose flour and salt then fold it into the chocolate mixture gently making sure not to overmix to keep brownies tender.
step 6: prepare cheesecake layer
In a separate bowl beat cream cheese with sour cream, powdered sugar and vanilla extract until creamy and smooth then it will form the cheesecake layer.
step 7: assemble brownies and cheesecake
Pour half of the brownie batter into the prepared pan then carefully spread the cheesecake mixture over it finally spoon the remaining brownie batter on top and gently swirl with a knife to create a marbled effect.
step 8: add cherries and chocolate chips
Evenly distribute cherry pie filling or chopped maraschino cherries and optional chocolate chips over the top then press lightly so they stick to the batter.
step 9: bake
Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs then remove from oven and cool completely in the pan on a wire rack.
step 10: serve and enjoy
Once cooled, lift the brownies out using the parchment paper then cut into squares and serve with extra cherries or chocolate chips if desired then enjoy the rich chocolate and creamy cheesecake combination.
kitchen equipment needed
- 9×9-inch baking pan
- Parchment paper
- Medium saucepan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Sifter
- Knife for swirling
- Cooling rack
storage options
Black Forest Cheesecake Brownies can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days They can also be frozen for up to 3 months then thawed at room temperature before serving If storing in the fridge cover the brownies with plastic wrap to keep the cheesecake layer soft and moist.
variations for Black Forest Cheesecake Brownies
You can make this dessert in several ways to suit your taste try adding white chocolate chips instead of dark for a sweeter flavor Use fresh cherries if you prefer a natural taste you can also make mini brownies in a muffin tin to serve as individual treats for a twist sprinkle crushed nuts like almonds or walnuts on top Another variation is to make a vegan version using plant-based butter, cream cheese, and chocolate.
faq
what is this recipe Black Forest Cheesecake Brownies made of?
This recipe is made of a rich chocolate brownie base combined with a creamy cheesecake layer then topped with cherries and optional chocolate chips making it a layered dessert.
what does Black Forest Cheesecake Brownies taste like?
It tastes like a mix of chocolate and tangy cheesecake with sweet cherry bites creating a rich and fruity dessert that melts in your mouth.
can I use fresh cherries instead of cherry pie filling?
Yes fresh cherries work perfectly just pit and chop them before adding them to the brownie.
can I make this recipe ahead of time?
Yes you can bake the brownies a day in advance then store them covered at room temperature or in the fridge.
can I freeze Black Forest Cheesecake Brownies?
Yes they freeze well for up to 3 months then thaw at room temperature before serving.
can I use milk chocolate instead of semi-sweet chocolate?
Yes you can, but the brownies will be sweeter and less intense in chocolate flavor.
do I need to use sour cream in the cheesecake layer?
Sour cream adds creaminess and a slight tang but you can substitute with plain yogurt if needed.
how do I get a nice swirl effect on top?
Use a knife or toothpick to gently swirl the cheesecake and brownie layers before baking but don’t overmix or the layers will blend too much.
Black Forest Cheesecake Brownies
Course: DessertCuisine: AmericanDifficulty: Medium16
servings25
minutes45
minutes380
kcal1
hour10
minutesRich chocolate brownies with a creamy cheesecake layer and sweet cherries creating a perfect layered dessert.
Ingredients
1 cup unsalted butter
8 oz semi-sweet chocolate
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
8 oz cream cheese
1/4 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup cherry pie filling or maraschino cherries
1/2 cup chocolate chips (optional)
Directions
- Preheat the oven to 350°F then grease a 9×9-inch baking pan and line it with parchment paper for easy removal of the brownies.
- In a medium saucepan, melt unsalted butter and semi-sweet chocolate together over low heat stirring constantly until smooth then remove from heat and let it cool slightly.
- In a large mixing bowl, whisk eggs with granulated sugar and vanilla extract until thick and pale this helps make the brownies light and fudgy.
- Slowly pour the melted chocolate and butter mixture into the egg mixture stirring gently until fully combined then it becomes glossy and smooth.
- Sift together all-purpose flour and salt then fold it into the chocolate mixture gently making sure not to overmix to keep brownies tender.
- In a separate bowl, beat cream cheese with sour cream, powdered sugar, and vanilla extract until creamy and smooth then it will form the cheesecake layer.
- Pour half of the brownie batter into the prepared pan then carefully spread the cheesecake mixture over it finally spoon the remaining brownie batter on top and gently swirl with a knife to create a marbled effect.
- Evenly distribute cherry pie filling or chopped maraschino cherries and optional chocolate chips over the top then press lightly so they stick to the batter.
- Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs then remove from oven and cool completely in the pan on a wire rack.
- Once cooled, lift the brownies out using the parchment paper then cut into squares and serve with extra cherries or chocolate chips if desired then enjoy the rich chocolate and creamy cheesecake combination.
