SOUR CHERRY CHEESECAKE BROWNIES

Steps:

• 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.