Sour Cherry Cheesecake Brownies

By michaelmeiner

Ingredients

• FILLING
• 8 ounces cream cheese -- at room temperature
• 1/4 cup sugar
• 1 Tablespoon sour cream
• 2 large egg yolks
• THE BROWNIE
• 3 1/2 ounces unsweetened chocolate
• 12 tablespoons butter or margarine
• 1 1/2 cups sugar
• 2 whole eggs
• 3/4 cup flour
• 3/4 cup canned sour cherries -- drained

Details

Servings 1

Preparation

Step 1

Preheat oven to 325. Lightly grease a 9 inch square pan.

Make the filling: Place cream cheese, sugar, and sour cream in a medium bowl and beat on medium-high speed until blended, about 30 seconds. Scrape the bowl. Add egg yolk and mix until blended, about 20 seconds. Set aside.

Make the brownie batter: Melt chocolate and butter together in 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 bowl and pour the chocolate mixture over it. Using an electric mixer on medium, mix until blended, about 25 seconds. Scrape the bowl. Add eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. 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 the batter into the 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 about 50 minutes, or until a tester inserted in the center comes out with moist crumbs. Cool for 30 minutes in the pan before cutting.