Tart Cherry Brownies with Cardamom Cream Cheese

1. Preheat Oven and Prepare Pan

Start by preheating your oven to 350°F (180°C). Prepare an 8-inch square pan by greasing it with unsalted butter or nonstick spray, then line it with parchment paper, leaving some overhang to easily lift the brownies out later.

2. Melt Butter and Chocolate

In a saucepan over medium heat, melt ¾ cup of unsalted butter. Allow it to cook until it becomes foamy and releases a nutty aroma, which takes about 4 to 5 minutes. Remove the saucepan from heat and gently stir in ½ cup of chopped dark chocolate until smooth, using the residual heat to melt the chocolate.

3. Mix Eggs, Sugar, and Vanilla

In a mixing bowl, whisk together 3 large eggs, 1 cup of packed dark brown sugar, and 1 teaspoon of vanilla extract for about 3 to 4 minutes until the mixture is thick and creamy. Gradually combine the chocolate mixture with the egg mixture, stirring until well incorporated.

4. Combine Dry Ingredients

Sift together ½ cup of all-purpose flour, ½ cup of unsweetened cocoa powder, and ¾ teaspoon of sea salt. Gently fold these dry ingredients into the wet mixture, taking care not to overmix.

5. Add Remaining Chocolate and Cherries

Add the remaining ½ cup of chopped dark chocolate and ½ cup of dried cherries, folding them in until evenly distributed. Pour the batter into your prepared pan, spreading it out evenly.

6. Prepare Cardamom Cream Cheese

In a small bowl, beat together 6 ounces of room-temperature cream cheese, ¼ cup of granulated sugar, 1 large egg yolk, ½ teaspoon of vanilla extract, and ½ teaspoon of ground cardamom until smooth and creamy. Dollop the cream cheese mixture over the brownie batter, then use a toothpick or knife to swirl it into the batter, creating a marbled effect.

7. Bake and Cool

Bake the brownies in the preheated oven for 20 to 25 minutes. They are done when the edges are set, but the center remains slightly soft. Allow to cool in the pan before lifting them out using the parchment overhang and slicing into 16 pieces.