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For the brownies:
1 C. Melted butter unsalted
1 C. All-purpose flour
2 C. Granulated sugar
4 large eggs
¾ C. Unsweetened cocoa powder
½ tsp. Baking powder
1 tsp. Vanilla extract
For the cheesecake swirl:
8 oz. Cream cheese softened
⅓ c. Granulated sugar
1 large egg
1 Can cherry pie filling
-Preheat the oven to 350 degrees.
-In a mixing bowl, combine all of the ingredients for the brownies and beat until smooth and creamy.
-Spread the brownie mixture into the bottom of a well-greased 9×13 baking dish.
-In a mixing bowl, combine the cream cheese, ⅓ cup sugar, 1 large egg, and just the cherries from the cherry pie filling. You can discard the cherry filling itself, you only need the cherries. Mix the ingredients until well incorporated.
-Spread the cheesecake mixture over the brownie mixture and swirl with a butter knife.
-Bake for 45 minutes until cooked through.