Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving overhang for easy removal.
Whisk together the dry ingredients in a medium bowl: cocoa, flour, salt, and baking powder. Set aside.
In a large bowl, whisk the melted butter with granulated sugar and brown sugar until glossy and smooth. Add the eggs one at a time, whisking well after each addition. Stir in vanilla.
Add the dry ingredients to the wet in two batches, mixing just until combined. Overmixing can toughen the brownie’s texture.
Fold in most of the chocolate chips and chopped cherries (reserve a small handful for topping). If using cream cheese swirl, whisk it smooth in a separate bowl.
Spread half of the batter into the prepared pan. Dollop half of the cherry preserves over the batter, then sprinkle with a bit of chopped cherries. Gently swirl with a knife to create ribbons of cherry. Spoon the remaining batter on top and repeat with the remaining preserves and cherries. If using cream cheese swirl, drizzle it in squiggles and swirl lightly with a knife.
Bake for 28–34 minutes, until the edges look set and a toothpick inserted near the center comes out with a few moist crumbs. For a fudgier center, aim closer to 28–30 minutes; for a slightly firmer bite, pull closer to 32–34 minutes.
Let the brownies cool completely in the pan on a rack, then lift out using the parchment overhang. Cut into squares and serve. The chocolate crackly crust and the ribbons of cherry make every bite feel special.
Notes
Fudgy chocolate brownies with pockets of tart cherry and a tangy cream cheese swirl. This versatile recipe offers dairy-free and gluten-free options and yields chewy, fudgy bars that slice cleanly and travel well.
