Sour Cherry Cheesecake Brownies

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 9 ounces cream cheese, at room temperature
• 1/4 cup sugar
• 1 tablespoon sour cream
• 2 large egg yolks
• 3 1/2 ounces unsweetened chocolate
• 12 tablespoons unsalted butter
• 1 1/2 cups sugar
• 2 whole large eggs
• 3/4 cup all-purpose flour
• 3/4 cup canned sour cherries, drained

Recipe

• 1 preheat the oven to 325 degrees f.
• 2 lightly grease a 9-inch square baking pan with butter or vegetable oil, or line the bottom with parchment paper.
• 3 make the filling:
• 4 place the cream cheese, sugar, and sour cream in a medium-size bowl and beat on medium-high speed until blended, 30 seconds.
• 5 scrape the bowl with a rubber spatula.
• 6 add the egg yolks and mix until blended, 20 seconds, set aside.
• 7 prepare the brownie batter:
• 8 melt the chocolate and butter together inches.
• 9 the top of a double boiler placed over simmering water.
• 10 remove the chocolate mixture from the heat and let it cool for 5 minutes.
• 11 place the sugar in a medium-size bowl, and pour in the chocolate mixture.
• 12 using an electric mixer on medium speed, mix until blended, about 25 seconds,scrape the bowl.
• 13 with the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds.
• 14 then scrape the bowl and blend until velvety, about 15 seconds.
• 15 add the flour on low speed and mix for 20 seconds.
• 16 finish the mixing with a rubber spatula, being certain to incorporate any flour at the bottom of the bowl.
• 17 pour half of the batter into the prepared pan, and spread it evenly.
• 18 using a rubber spatula, scoop the cream cheese mixture onto the brownie batter and gently spread it evenly over the surface.
• 19 distribute the cherries over the filling, and use your fingers to press them down gently into the cream cheese.
• 20 drop the rest of the batter over the filling by large spoonfuls.
• 21 then, using a spatula, spread it as gently as possible over the surface (do not worry if the cream cheese shows in places).
• 22 bake the brownies on the center rack of the oven until a tester inserted in the center comes out clean or with moist crumbs, about 50 minutes.
• 23 allow the brownies to cool for 30 minutes in the pan.
• 24 then cut them into 2 1/4-inch squares with a sharp thin knife.
• 25 refrigerate the bars in the pan, covered with plastic wrap, for up to 2 days.
• 26 after that, layer them in an airtight plastic container, with plastic wrap, parchment, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks.
• 27 they are delicious either cold or at room temperature.