Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides.
- In a large bowl, melt the butter. Remove from heat and stir in the sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, baking powder, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- In a small bowl, beat together the softened cream cheese and sugar until smooth.
- Gently fold in the chopped maraschino cherries.
- Drop spoonfuls of the cherry cream cheese mixture over the brownie batter.
- Use a knife or skewer to swirl the cherry mixture into the brownie batter, creating a marbled effect. Don't over-swirl, or you'll lose the distinct cherry pockets.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares. If you used parchment paper, lift the brownies out of the pan using the overhang.
Notes
Don't overbake the brownies. Use room temperature ingredients. Measure accurately. Don't overmix the batter. Let the brownies cool completely before cutting. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Variations include using different types of chocolate, adding nuts, espresso powder, or liqueur, and making them gluten-free. Serve with ice cream, whipped cream, or chocolate sauce.