Linda Wilson


My 8-year-old granddaughter Samantha loves to cook, especially bake. She comes to my house on weekends so she can bake. We bake with mixes and we bake from scratch. This past weekend we took a picture she had seen of a dessert and made this version of it. This recipe starts with a boxed brownie mix.

★★★★★ 2 votes
15 Min
50 Min


1 pkg
(family size) brownie mix
1/2 c
canola oil
3 large
eggs, beat lightly
1/4 c
1 pkg
(8-oz) cream cheese, softened
5 Tbsp
butter, softened
1/3 c
granulated sugar
2 large
2 Tbsp
white 100% whole-wheat flour
3/4 tsp
vanilla extract
1 can(s)
(21-oz) cherry pie filling
1/2 tsp
almond extract


1Preheat oven to 350 degrees.
2In a large bowl, using a large spoon or silicone spatula, combine the brownie mix, canola oil, 3 large eggs, and water together until well blended. (This replaces the instructions on the brownie mix box.)
3Spray a 9 x 13-inch baking pan with canola oil nonstick cooking spray. Spread the brownie mixture evenly over the bottom of the pan; set aside.
4In another large mixing bowl beat the cream cheese and butter together until fluffy. Add the sugar and beat in. Add the 2 eggs, flour, and vanilla extract and mix until blended. Using a large spoon, drop spoonfuls of the cream cheese mixture over the brownie batter. Use a butter knife to cut through the cream cheese mixture to make a marbled pattern.
5Mix the almond extract into the cherry pie filling. Drop by tablespoonfuls over the top of the mixtures.
6Place into the preheated oven and bake 45 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Brownie will be getting browned around the edge, do not over bake.
7Allow to cool before cutting into squares to serve.

About this Recipe

Course/Dish: Other Desserts