Featured Recipe

Cherry Cheesecake Brownies Twist

Name: Cherry Cheesecake Brownies Twist
Prep time: 10 min
Cook time: 50 min
Total time: 3 h 55 min
Yield: 12 servings
Ingredients: 1 box 18.3-oz brownie mix; 3 large eggs; 3/4 cup melted unsalted butter instead of oil; 1/4 cup water; 8-oz mascarpone cheese in place of cream cheese; 1/2 cup powdered sugar; 1 tsp pure vanilla extract; 2 tbsp heavy cream; 2 tbsp all-purpose flour; 1 cup cherry pie filling swapped for cherry preserves

By Kate

Created on 25 January 2026

Fudgy brownie base mingling with dollops of tangy mascarpone and tart cherry preserves. Cream cheese swapped for mascarpone for silkier texture. Oil replaced by melted butter to deepen flavor. Dollop carefully, swirl gently—preserves and mascarpone must stay on top. Watch for baked edges pulling away, center should be firm but not dry. Chill well for clean slices. Visual cues and tactile feedback beat timers here. Cherry preserves can be subbed with raspberry or blueberry preserves for different notes. Be mindful not to overmix brownie batter; keeps brownies tender. A buttery, tangy, fruity combo with texture and layers.

Prep: 10 min

Cook: 50 min

Total: 3h 55min

Serves: 12 servings

baking desserts cherries brownies mascarpone

Introduction

Brownies with a twist—tart cherries and creamy mascarpone meld in layers. Mascarpone instead of cream cheese keeps topping silky, less tangy but rich. Butter swapped for oil adds depth, toasted notes. Don’t rush mixing; brownies need tender crumb, so stop when just blended. Dollop preserves and mascarpone separately, swirl carefully—don’t mix into batter, you want distinct ribbons of both topping. Watch edges shrink lightly from pan and slight crackle on surface to know when done. Texture’s key—set but moist center, no jiggle, soft fudge lines. Chill not optional; it lets creamy topping solidify, holds together better on slicing. Cherry preserves thicker than pie filling; choose depending on how runny you like those swirls. Raspberry or blueberry preserves shake things up too. Straightforward but watch details—tiny timing tweaks, gentle handling, attention to layering transform ordinary brownies into something layered and exciting.

Ingredients

1 box 18.3-oz brownie mix

3 large eggs

3/4 cup melted unsalted butter instead of oil

1/4 cup water

8-oz mascarpone cheese in place of cream cheese

1/2 cup powdered sugar

1 tsp pure vanilla extract

2 tbsp heavy cream

2 tbsp all-purpose flour

1 cup cherry pie filling swapped for cherry preserves

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About the ingredients

Mascarpone cheese swaps cream cheese for smoother, less acidic richness. It can be tricky to find; cream cheese is the fallback used in equal amounts. Butter instead of oil adds nutty depth—melted unsalted butter preferred over margarine or shortening for flavor complexity. Water stays minimal to keep batter thick. Powdered sugar dissolves easier than granulated in mascarpone. Use heavy cream, not milk, for topping moisture and silkiness. All-purpose flour for structure, prevents topping collapse. Cherry preserves, thicker than pie filling, hold shape better on surface—pie filling tends to sink or mix. Alternatives: blueberry, raspberry preserves for different fruit notes. If preserves too loose use less or strain excess juice. Parchment with overhang reduces pan mess and ensures neat removal. Don’t skip it. Mixing till just combined keeps brownies tender, overmix turns them cakey or dense.

Method

Heat oven to 350F. Line 9x13 pan with parchment overhang. This ensures clean lift later. Set aside.

In big bowl, mix brownie mix, eggs, melted butter, and water. Stir until just combined. Avoid overmixing — stops tough gluten forming. Batter slightly lumpy is okay.

Pour batter into pan, spread evenly but gently—no air pockets.

In another bowl, beat mascarpone and powdered sugar on low speed with handheld mixer. 1-2 minutes till creamy but not runny. Scrape down sides.

Add vanilla, heavy cream, and flour to mascarpone mix. Whip 1-2 minutes more. Flour provides structure, prevents collapse during bake.

Drop generous spoonfuls of mascarpone mixture randomly on brownie batter. Leave gaps—means cherry layer.

Next, dollop cherry preserves in spaces between mascarpone. The preserves are thicker and less runny than pie filling—holds shape better on top.

Take a butter knife, swirl mascarpone and cherry preserves but don’t plunge deep into brownie layer. Aim for marbled top layer. Preserve some brownie showing on edges too.

Bake 50 minutes or till center is set and toothpick inserted into brownie (avoiding cream cheese bits) comes out almost clean with moist crumbs but no raw batter. Around edges should pull away slightly from pan and top lightly crack.

Cool fully on counter before refrigerating minimum 3 hours or overnight. Chilling firms layers so slices hold shape. Warmer slices crumble.

Serve cold or room temp. Clean knife between cuts for neat squares.

Technique Tips

Start by preheating and prepping pan; overhang of parchment aids easy brownie lift and clean edges. Gentle mixing of the batter critical—stir until lumps vanish but don’t overdo. Spread evenly but avoid vigorous spreading that incorporates air. Cream mascarpone and sugar thoroughly but keep mixture thick, not runny—too much air or thin topping compromises swirl integrity. Adding flour in mascarpone mix is essential for preventing shrinkage or collapse during baking. Dollop mascarpone and preserves separately in alternate spots—this promotes visual contrast and texture. Swirling with a butter knife needs light pressure—digging will mix into brownie batter and spoil layered effect. Keep swirls near surface. Baking time is a guideline—watch for edges pulling slightly away and top gently cracked, center set but moist. Toothpick test must avoid swirls; only test brownie areas. Down to seconds, don’t overbake; dry brownies lose fudginess. Cooling fully at room temp then chilling improves slicing and layering—warm brownies fail cut neat and crumble. Storing chilled also firms preserves. Clean knife between cuts preserves brownie structure. If center jiggles too much, pop back in oven a few minutes, then cool again.

Chef's Notes

💡 When making batter, focus on mixing till just combined. Lumpy is okay. Overmixing leads to dense brownies. Gentle is key. Use a rubber spatula for folding.
💡 For the mascarpone mixture, don’t rush. Beat on low first, then add ingredients like heavy cream. If runny, it’ll ruin the swirl. Thicker is better.
💡 Cooling is crucial. brownies must rest before chilling. Otherwise, when slicing, they crumble. Use a sharp, clean knife. Run under hot water, wipe dry.
💡 If cherry preserves seem runny, consider straining them. Less juice means tighter swirls. Also, thicker preserves hold shape better. Raspberry or blueberry works too.
💡 Keep edges in mind. If they pull away slightly, that’s a sign the layers are set. Center needs firmness but not dryness; check for cracks on surface.