Cherry Cheesecake Skillet Brownies

• FOR THE BROWNIES:
• 1/2 sticks Unsalted Butter
• 1/2 cups Semi-Sweet Chocolate Chips
• 1 whole Egg
• 1 teaspoon Vanilla
• 1/4 cups Sugar
• 2 Tablespoons All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• FOR THE FILLING:
• 2 ounces, weight Cream Cheese, At Room Temperature
• 2 teaspoons Sugar
• 1 Tablespoon Cherry Preserves

1. Preheat the oven to 350 F.
2. Melt the butter and chocolate chips in a bowl set over a pot of simmering water (make sure bottom of bowl doesn't touch the water). Once melted, set aside to cool slightly.
3. In a medium sized bowl whisk together the egg, vanilla, sugar, flour, baking powder and salt. Stir in the cooled chocolate. Pour evenly into three 3 1/2" cast iron skillets or two slightly larger ones. Bake for 10 minutes.
4. While the skillets are in the oven, mix together the cream cheese and sugar. Gently swirl in the preserves.
5. Remove the skillets from the oven after the 10 minutes, place an equal amount of the cheesecake filling in the middle of each skillet and gently run a butter knife through once or twice. It doesn't have to be perfectly incorporated. Return the skillets to the oven for an additional 10 minutes. Serve warm with a scoop of vanilla ice cream on top.

butter, semisweet chocolate chips, egg, vanilla, ubc, allpurpose, baking powder, ubc, filling, weight cream cheese, sugar, cherry preserves

Taken from tastykitchen.com/recipes/desserts/cherry-cheesecake-skillet-brownies/ (may not work)