Delicious cherry cream cheese filling sandwiched between moist chocolate brownie and a rich chocolate ganache. Your SO will love you for this one (unless... like me, you ate the whole tray... sorry Anthony!).
Cherry Chocolate Brownie
1 stick butter
4 oz (4 squares) unsweetened chocolate
1 cup white sugar
0.5 cup brown sugar
1 tsp vanilla extract
2 large eggs, room temperature
1 cup flour
2 tbsp cocoa
0.5 cup dried cherries
0.5 tsp baking powder
1 cup cream
1 cup milk chocolate
0.5 cup semisweet chocolate
Cherry Cream Cheese Filling
1 package cream cheese
0.5 can cherry pie filling
Make the Brownies
Turn on oven to 350 F and adjust rack to middle position.
In double boiler, melt butter and chocolate. Remove from heat and add sugar and vanilla. Whisk until smooth.
Add eggs, one at a time and mix until incorporated.
In batches, add remaining dry ingredients, whisking until just smooth. Do not over-mix.
Pour batter into 9x13 inch pan that has been greased. Bake for 15-20 minutes, (~15 for moist; ~20 for cake-like) until toothpick inserted has only a few moist crumbs when removed.
Remove from oven and let cool
Make the Ganache
In saucepan on medium heat, heat cream until just before it boils.
Remove from heat and add chocolate. Let sit for 2-3 minutes.
Stir chocolate and cream until shiny and smooth.
Pour into bowl and let sit at room temperature for 2 hours until set.
Make the Cherry Cream Cheese Filling
In electric mixer, combine cream cheese and cherry pie filling.
Using paddle attachment, mix on medium until smooth and combined.
Place in refrigerator for 1-2 hours.
Assemble the Brownies
Spread cherry filling evenly over top of the brownies.
Cover with chocolate ganache, spreading evenly over the top.
Place in fridge for 1-2 hours to set.