• Line a 9x13 baking pan with parchment paper and lightly spray with non-stick spray and set aside. Preheat your oven to 350 degrees F.

Brownies:

• In a large mixing bowl, whisk butter and sugar until combined and smooth. Pour in vanilla extract and whisk until just combined.
• Mix in the eggs, one at a time, combining fully after each addition.
• Add flour, cocoa powder, baking powder, and salt and whisk until it the batter starts to thicken then switch to a spatula to continue folding the dry ingredients until no dry spots remain.

Cherry Cheesecake Filling:

• In a medium mixing bowl, use a hand mixer to combine cream cheese, sugar, egg, and vanilla until combined and smooth.

Assembly and Baking:

• Pour about 2/3 of the brownie batter into the bottom of the prepared pan and use a spatula to smooth into an even layer.
• Spread the cream cheese mixture over the top of the brownies and spread with a spatula.
• Spoon dollops of cherry pie filling over the top of the cream cheese mixture and spread slightly.
• Drop dollops of the remaining brownie batter on top of the pie filling. Spread slightly.
• Bake for 30-35 minutes until the center of the brownies has a slight jiggle to them. I baked mine for exactly 35 minutes and they were perfect.
• Let cool to room temperature before cutting. I advise refrigerating the brownies for 1-2 hours before serving to make them a little easier to cut.