Brownie Bottom Cherry Cheesecake Squares

The cherry cheesecake filling used here is also available as a standalone recipe: Cherry Cheesecake Filling.

Ingredients

• 1 cup (240 ml) 60% Cacao Bittersweet Chocolate Baking Chips (divided) 3/4 cup (180 ml) and 1/4 cup (60 ml) for drizzle after cooled.
• 1⁄2 cup (120 ml) unsalted butter
• Nonstick cooking spray
• 1-1⁄2 cups (240-120 ml) granulated sugar
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (240 ml) all-purpose flour
• 1⁄4 teaspoon (1 ml) baking soda
• 1⁄4 teaspoon (1 ml) salt
• 2 8-ounce (225 g) packages cream cheese, softened
• 1 cup (240 ml) cherry preserves
• 1⁄2 teaspoon (2.5 ml) almond extract
• 2 large eggs, lightly beaten
• 1 teaspoon (5 ml) butter

Method

1. In a medium saucepan, heat and stir the 3/4 cup (180 ml) Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from the heat and cool.
2. Preheat the oven to 350°F (175°C). Line a 9x9x2-inch (23x23x5 cm) baking pan with foil, extending the foil over the edges of the pan. Coat with nonstick cooking spray and set aside.
3. Stir the sugar into the cooled chocolate mixture in the saucepan. Add the two eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
4. In a small bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the chocolate mixture, stirring just until combined. Spread the batter evenly in the prepared pan.
5. In a large bowl, beat the cream cheese with an electric mixer on medium speed just until smooth. Add the cherry preserves and almond extract and beat on medium speed just until combined. Using a spatula or wooden spoon, stir in the remaining two lightly beaten eggs (do not overmix).
6. Carefully spoon the cherry mixture over the brownie layer, spreading evenly to cover it.
7. Bake about 50 minutes, or until the edges are puffed and set (the center will still jiggle when the pan is slightly shaken). Cool in the pan on a wire rack for 1 hour, then chill at least 2 hours before cutting. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars.*
8. In a small microwave-safe bowl, combine the 1/4 cup (60 ml) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If the chocolate is not melted, return to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching. Drizzle the bars with the melted chocolate mixture.
9. Enjoy immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

*Using sharp knife, cut into bars. Wipe blade clean after each cut.

Fantastic!!!

Source reference

Curation note: this recipe is archived from blimacake.com and kept as its own version. Its drizzle was internally inconsistent; the ingredient list said “1 teaspoon butter” while the method (and the recipe’s published original, Ghirardelli’s “Black Bottom Cherry Cheesecake Bars,” ghirardelli.com) said “shortening.” An AI web search confirmed the original uses shortening, but this archive uses butter throughout, the ingredient Blima listed, and the owner’s preference, so the drizzle step was aligned to butter (a deliberate substitution from the original; quantity unchanged).