Bourbon and Cherry Cheesecake Brownies

These are honestly the best brownies in the entire world. I've been messing around with this recipe for ages. I based them on a brownie I once had in London, they were Black Forest Cheesecake Brownies with kitsch, but bourbon is so much better and provides a much more subtle taste. They are super gooey, and messy, and completely unlike any brownie you've had before.

Ingredients:

For the cream cheese topping:

½ cup unsalted butter

1 cup / 8 oz cream cheese

¾ granulated sugar

3 large eggs

3 tablespoons all-purpose flour

1 tablespoon bourbon

½ teaspoon vanilla extract

For the chocolate batter:

½ cup unsalted butter

1 cup semisweet chocolate chips

1 cup dark chocolate chips

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

4 large eggs

1 ½ cups granulated sugar

2 teaspoons vanilla extract

¼ teaspoon almond extract

1 ½ tablespoon bourbon

1 cup dried cherries

Instructions:

Preheat the oven to 350 degrees. Butter 12-by-9 baking dish and line the bottom and sides with a baking sheet.

Make the cream cheese mixture first in a bowl with an electric mixer. Cream the butter and cream cheese together until light and fluffy. Slowly add the sugar, eggs, flour, bourbon, and vanilla. Blend until just combined. Set aside.

Next make the chocolate batter. Start by melting the chocolate and butter in a heatproof bowl above a pot of simmering water. Once melted remove from heat. In a medium bowl mix together the flour, baking powder, and salt, set aside. In a large bowl with an electric mixer mix together the eggs and sugar on medium speed until slightly thickened. Next, slowly add the dry ingredients mixing until just combined. Stir in the melted chocolate, bourbon, vanilla, and almond extract.

Spread half the chocolate batter in the prepared baking dish. Sprinkle dried cherries on top. Next pour the cream cheese mixture over the top and evenly distribute. Using a spoon, drop the remaining chocolate batter over the cream cheese mixture. Then using a knife, lightly swirl the batter and cream cheese mixture together until a marbled look is achieved.

Bake 30-40 minutes, or until a knife comes out mostly clean of batter. I think these are best served next day after the brownie has cooled and shrunk a bit.

Print