Marbled Cherry Brownies

READY IN: 1hr 10mins
Recipe by Marg CaymanDesigns

Moist and delicious!! Everyone raves about them. You probably should make a double batch because they disappear QUICKLY!

Top Review by pattikay in L.A.

These are great! I used frozen dark sweet cherries instead of maraschino and it was delicious. They are super moist, but still sturdy enough to slice, and they have a lovely flavor that is surprisingly not crazy sweet (but make no mistake - it's obviously a dessert). I doubled the batch and gave half to some friends and my 10-year-old was all for polishing off the rest before her dad and brother got home - but I convinced her to wait till after dinner and top it with some ice cream!

Ingredients Nutrition


  1. Prepare Cherry Cream Filling; set aside.
  2. Cherry Cream Filling: Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended.
  3. Add egg, vanilla and almond extract; beat well. (Mixture will be thin.)
  4. Stir in cherries.
  5. Heat oven to 350°F Grease 9-inch square baking pan.
  6. For Brownies: Stir butter and cocoa in small bowl until well blended; cool slightly.
  7. Beat eggs in medium bowl until foamy. Gradually add sugar and vanilla, beating until well blended.
  8. Stir together flour, baking powder and salt; add to egg mixture.
  9. Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling.
  10. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
  11. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.
  12. Cool; cut into squares.
  13. Cover and refrigerate leftover brownies. Bring to room temperature to serve.

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