Maraschino Cherry Cream Cheese Brownies

Prep 15 min
Total 2 hr 20 min
Servings 16

Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat! MORE+ LESS-

By Betty Crocker Kitchens

Updated May 20, 2019

Make with

Betty Crocker Premium Brownie Mix

Ingredients

Filling

oz (from 8-oz package) cream cheese, softened

1/4

cup sugar

tablespoon Gold Medal™ all-purpose flour

tablespoons chopped maraschino cherries, drained, patted dry

teaspoon maraschino cherry juice

egg, separated, yolk reserved for brownie batter

Brownies

box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

Reserved egg yolk

Steps

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
2

Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
3

Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.
Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.