Cherry Cheesecake Brownies (Swirled & Fudgy)

1. Prepare the Brownie Batter: In a medium bowl, mix the melted butter and cocoa powder until glossy, then let the mixture sit for 5 minutes so the cocoa fully hydrates and the flavor rounds out. Whisk in the brown sugar and vanilla until smooth and shiny. Add the eggs one at a time, whisking just until each is incorporated; the batter will thicken and look uniformly dark. Sprinkle in the salt and flour and switch to a spatula, folding only until no dry streaks remain—overmixing can make brownies tough. Spread 3/4 of the brownie batter into a greased or parchment‑lined 9×9‑inch pan, smoothing it into the corners; reserve the remaining 1/4 for marbling later.
2. Make the Cheesecake Filling: In a separate bowl, beat the cream cheese and sour cream (or Greek yogurt) on medium speed until completely smooth, 1–2 minutes, pausing to scrape the bowl and beater so no lumps remain. Add the granulated sugar, egg, and vanilla; blend just until creamy and cohesive. The mixture should be pourable but not thin and should look satiny with no visible clumps.
3. Assemble: Preheat the oven to 350°F (175°C). Pour the cheesecake filling over the brownie base and gently spread it into an even layer without disturbing the brownie underneath. Spoon the cherry pie filling across the cheesecake about 1 inch apart to create scattered pockets (use 1/2 can for a shorter bake or the full can for more fruit). Drop small spoonfuls of the reserved brownie batter between the cherry spots. Using a toothpick or thin knife, make shallow figure‑eight motions to swirl—keep the tool near the surface so you don’t drag through the base. Aim to see distinct ribbons of brownie and cheesecake with pops of cherry rather than fully blending the layers.
4. Bake: Bake for 40–45 minutes, until the edges are set and slightly puffed but the center still has a slight, uniform jiggle when the pan is nudged. The top will look mostly matte rather than wet. Avoid relying on a test right through a cherry pocket, which can mislead; instead, check 2 inches in from the edge for doneness. Remove the pan to a rack and let cool completely in the pan for at least 2–3 hours; chilling further in the refrigerator will firm the layers for cleaner slices.
5. Optional Garnish: Just before serving, add dollops or swirls of whipped cream and top with maraschino cherries. If using jarred cherries, blot them lightly so their syrup doesn’t streak the topping.

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