“This is a Betty Crocker back of the box recipe.”
1 9 inch springform pan

Ingredients Nutrition

  • 1 (22 1/2 ounce) box brownies, supreme mix (with the chocolate syrup pouch)
  • 3 tablespoons melted butter
  • 16 ounces cream cheese
  • 1 12 cups whipping cream, 35%
  • 1 (21 ounce) can cherry pie filling


  1. Pre set oven to 350°F.
  2. Set aside a 9 inch spring form pan.
  3. Sift dry brownie mix.
  4. In a bowl mix 1 1/2 cups dry brownie mix and the melted butter.
  5. Press this into your ungreased springform pan.
  6. Beat the two packages cream cheese about three minutes, until very smooth.
  7. Add in the chocolate syrup from the pouch and add the whipping cream.
  8. Add the remaining lump free dry brownie mix, and beat well until creamy and smooth.
  9. Pour over bottom crust smooth top.
  10. Bake 350°F for approx.45 minutes, or until nicely set.
  11. Cool on rack 30 minutes, then run a sharp knife around outer edges.
  12. Refrigerate until cold.
  13. Place pie filling over top, and cover and refrigerate until serving. Refrigerate covered leftovers.
  14. Serve with a dollop of fresh cream.
  15. If high altitude baking add two tablespoons all purpose flour to the brownie dry mix before measuring.

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