Sour Cherry Cheesecake Brownies

READY IN: 1hr 15mins




  • Preheat the oven to 325 degrees F.
  • Lightly grease a 9-inch square baking pan with butter or vegetable oil, or line the bottom with parchment paper.
  • Make the filling:
  • Place the cream cheese, sugar, and sour cream in a medium-size bowl and beat on medium-high speed until blended, 30 seconds.
  • Scrape the bowl with a rubber spatula.
  • Add the egg yolks and mix until blended, 20 seconds, set aside.
  • Prepare the brownie batter:
  • Melt the chocolate and butter together inches.
  • the top of a double boiler placed over simmering water.
  • Remove the chocolate mixture from the heat and let it cool for 5 minutes.
  • Place the sugar in a medium-size bowl, and pour in the chocolate mixture.
  • Using an electric mixer on medium speed, mix until blended, about 25 seconds,scrape the bowl.
  • 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.
  • Then scrape the bowl and blend until velvety, about 15 seconds.
  • Add the flour on low speed and mix for 20 seconds.
  • Finish the mixing with a rubber spatula, being certain to incorporate any flour at the bottom of the bowl.
  • Pour half of the batter into the prepared pan, and spread it evenly.
  • Using a rubber spatula, scoop the cream cheese mixture onto the brownie batter and gently spread it evenly over the surface.
  • Distribute the cherries over the filling, and use your fingers to press them down gently into the cream cheese.
  • Drop the rest of the batter over the filling by large spoonfuls.
  • Then, using a spatula, spread it as gently as possible over the surface (do not worry if the cream cheese shows in places).
  • 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.
  • Allow the brownies to cool for 30 minutes in the pan.
  • Then cut them into 2 1/4-inch squares with a sharp thin knife.
  • Refrigerate the bars in the pan, covered with plastic wrap, for up to 2 days.
  • 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.
  • They are delicious either cold or at room temperature.