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Bourbon and Cherry Cheesecake Brownies

  • Author: Pate Giltner
  • Prep Time: 30
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 20 1x

Ingredients

Scale

For the cream cheese topping

  1. 1/2 cup unsalted butter
  2. 1 cup / 8 oz cream cheese
  3. 3/4 granulated sugar
  4. 3 large eggs
  5. 3 tablespoons all-purpose flour
  6. 1 tablespoon bourbon
  7. 1/2 teaspoon vanilla extract

For the chocolate batter:

  1. 1/2 cup unsalted butter
  2. 1 cup semisweet chocolate chips
  3. 1 cup dark chocolate chips
  4. 1 cup all-purpose flour
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 4 large eggs
  8. 1 1/2 cups granulated sugar
  9. 2 teaspoons vanilla extract 
  10. 1/4 teaspoon almond extract
  11. 1 1/2 tablespoon bourbon 
  12. 1 cup dried cherries

Instructions

  1. Preheat the oven to 350 degrees.
  2. Butter 12-by-9 baking dish and line the bottom and sides with a baking sheet. 
  3. 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.
  4. 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.
  5. In a medium bowl mix together the flour, baking powder, and salt, set aside.
  6. 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.
  7. Spread half the chocolate batter in the prepared baking dish. Sprinkle dried cherries on top.
  8. Next pour the cream cheese mixture over the top and evenly distribute.
  9. Using a spoon, drop the remaining chocolate batter over the cream cheese mixture.
  10. Then using a knife, lightly swirl the batter and cream cheese mixture together until a marbled look is achieved.
  11. 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.